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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 535.0
  • Total Fat: 22.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 537.9 mg
  • Total Carbs: 59.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 32.1 g

View full nutritional breakdown of Korean Style Bean Curd calories by ingredient
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Korean Style Bean Curd

Submitted by: VINCENTSMOM26

Introduction

delicious marinated tofu seared and served over steamed brown rice with stir fried snow peas and bean sprouts. delicious marinated tofu seared and served over steamed brown rice with stir fried snow peas and bean sprouts.
Number of Servings: 2

Ingredients

    One block extra firm tofu sliced into four equal pieces
    Marinade includes
    1 tbsp soy sauce (kikoman preferably)
    1 tbsp toasted sesame oil (dark)
    1 tsp sriracha hot chili sauce can use more or less depending on how hot you want it to be.
    1 tbsp fresh ginger root grated
    1 oz lime juice or rice wine vinegar
    1 tbsp minced garlic
    1 tbsp honey
    2 cups or 4 oz snow or sugar snap peas
    1 cup mung bean sprouts, fresh
    1.5 cup steamed brown rice, will equal 1/2 to 3/4 cup prior to cooking.
    salt and black or szechwan peppercorns


Directions

To prepare the tofu it is easiest to start the night before as it takes time off of actual prep
Combine all the marinade ingredients in a small bowl. Slice the tofu block into 4 equal pieces, each should weigh approx. 3.5 ounces. Place tofu pieces in a zip top bag and pour marinade over tofu. Remove as much air as possible from bag and seal. Place in the refrigerator for at least two hours, though over night would be better. Place a heavy bottom saute pan or wok over medium/high heat. Remove tofu from marinade and place in pan. leave to sear for at least two minutes. Flip and sear another two minutes. Remove from pan when done and hold on a warm plate or on a pan in a warm oven. pour the remaining marinade into the hot pan and add snow peas and bean sprouts. saute briefly until heated through but still crunchy. Serve 3/4 cup of brown rice with half the vegetables and tofu per plate. spoon remaining sauce over tofu and vegetables. Serve Hot.

Number of Servings: 2

Recipe submitted by SparkPeople user VINCENTSMOM26.






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