Vegetables · 20 min · 2 servings
Gulay na may tokwa.
Greens with tofu
Pechay, mushrooms and tofu with a small splash of toyo.
Log this recipe ↗
On your plate.
57kcal
5.2protein · g
3carbs · g
3.3fat · g
Portion ÷ 100 × published source values. Numbers are rounded for display.
What goes in.
Amounts for the whole recipe. Ingredient states matter.
- Tokwa (firm tofu)240 g
- Pechay (bok choy) · boiled200 g
- Mushrooms100 g
- Toyo (soy sauce)16 g
- Bawang (garlic)8 g
- Coconut oil8 g
At the stove.
- Brown the tofu in the oil.
- Add the garlic, then the vegetables and soy sauce.
- Toss until hot and share into two portions.
Ingredients are weighed in the state listed, cooked where it says so. Share all the sauce and oil across the servings. No cooking-yield adjustment is hidden in the calculation.
How we counted this
Weighed ingredients, in their USDA state. Makes 2 servings. A cook’s own recipe may differ.
Tokwa (firm tofu)FDC 172448240 g × 78 / 100
= 187.2 kcal
= 187.2 kcal
Pechay (bok choy) · boiledFDC 170391200 g × 12 / 100
= 24 kcal
= 24 kcal
MushroomsFDC 169251100 g × 22 / 100
= 22 kcal
= 22 kcal
Toyo (soy sauce)FDC 17427716 g × 53 / 100
= 8.5 kcal
= 8.5 kcal
Bawang (garlic)FDC 1692308 g × 149 / 100
= 11.9 kcal
= 11.9 kcal
Coconut oilFDC 1714128 g × 892 / 100
= 71.4 kcal
= 71.4 kcal
325 kcal ÷ 2 = 162.5 kcal / serving
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