chinese

Hunan Dry Fried Lotus Root with Smoked Tofu and Black Vinegar

This stir-fried dish pairs lotus root, peeled and thinly sliced with smoked tofu, sliced, chinkiang black vinegar and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

34 g Protein

45 g Carbohydrates

40 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

414g lotus root, peeled and thinly sliced 103 kcal
350g smoked tofu, sliced 266 kcal
22g vegetable oil 194 kcal
16g garlic, minced 24 kcal
6g dried red chilies 2 kcal
22g light soy sauce 15 kcal
22g chinkiang black vinegar 4 kcal
10g sugar 39 kcal

Cooking instructions

lotus rootvegetable oil
Heat oil in a wok over high heat. Add lotus root slices and stir-fry 4-5 minutes until lightly browned at the edges.
smoked tofu
Add smoked tofu and stir-fry 2 minutes to heat through and pick up color.
garlicdried red chilies
Add garlic and dried chilies; stir 30 seconds until fragrant, lowering heat if needed to avoid burning.
light soy saucechinkiang black vinegarsugar
Stir in soy sauce, black vinegar, and sugar. Toss for 30-60 seconds until everything is glossy and well coated.
Serve hot as a bold, crunchy main with rice on the side if desired.