Tofu au Vin
- Number of Servings: 6
Ingredients
cooking spray1 medium onion, chopped12 oz baby carrots, cut into 1/2 inch slices3 cloves garlic, minced2 bay leaves2 cups red wine, such as Merlot or Beaujolais**4 cups vegetable broth (I use homemade and that's in the calculations)1 tablespoons reduce sodium soy sauce1 tablespoon Balsamic vinegar1 14-ounce package extra firm tofu, pressed and cut into 1/2 inch cubes.4 tablespoons corn starch, divided2 tablespoons canola oil12 ounces mushrooms, choppedSalt and pepper, optional (not included in nutrition calcs)1/2 cup diced Italian parsley as a garnish
Heat large pan to medium high heat. Spray with cooking spray. Add in onions, carrots and garlic. Saute for a few minutes until lightly browned.
Add in bay leaves, wine, broth and soy sauce and reduce heat so that liquid is slowly simmering. Simmer for about 20 minutes, stirring frequently to help sauce reduce, until carrots and onions are soft and liquid is reduced in half. Once sauce is reduced, taste and add salt and/or pepper to taste. Stir 2 tablespoons cornstarch into 1/2 cup of water and then stir in to pan to thicken sauce.
Toss tofu cubes in 2 tablespoons of the cornstarch. Heat a large skillet to medium high heat and add 2 tablespoons of oil. Saute coated tofu cubes for about 3 to 5 minutes, turning them occasionally with a spatula so that they are crispy browned on almost all the sides. Remove to a serving bowl. Add mushrooms to pan and saute them until browned and softened.
Stir everything together with tofu cubes in serving bowl, sprinkle with parsley and serve with rice or noodles.
** If you don’t use wine in cooking or you want an even more frugal version of this recipe, substitute 3 cups dark vegetable broth mixed with 3 tablespoons red wine vinegar.
Number of Servings: 6
Recipe submitted by SparkPeople user WHITNEYBROOK.
Add in bay leaves, wine, broth and soy sauce and reduce heat so that liquid is slowly simmering. Simmer for about 20 minutes, stirring frequently to help sauce reduce, until carrots and onions are soft and liquid is reduced in half. Once sauce is reduced, taste and add salt and/or pepper to taste. Stir 2 tablespoons cornstarch into 1/2 cup of water and then stir in to pan to thicken sauce.
Toss tofu cubes in 2 tablespoons of the cornstarch. Heat a large skillet to medium high heat and add 2 tablespoons of oil. Saute coated tofu cubes for about 3 to 5 minutes, turning them occasionally with a spatula so that they are crispy browned on almost all the sides. Remove to a serving bowl. Add mushrooms to pan and saute them until browned and softened.
Stir everything together with tofu cubes in serving bowl, sprinkle with parsley and serve with rice or noodles.
** If you don’t use wine in cooking or you want an even more frugal version of this recipe, substitute 3 cups dark vegetable broth mixed with 3 tablespoons red wine vinegar.
Number of Servings: 6
Recipe submitted by SparkPeople user WHITNEYBROOK.
Nutritional Info Amount Per Serving
- Calories: 233.9
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 146.3 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 2.4 g
- Protein: 10.1 g
Member Reviews