Braised Tofu
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 176.6
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 841.1 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 4.8 g
- Protein: 12.3 g
View full nutritional breakdown of Braised Tofu calories by ingredient
Number of Servings: 3
Ingredients
-
1 package Extra Firm, Light tofu
1/2 tablespoon sesame oil
6 oz mushrooms
6 oz snow peas
1/3 cup thinly sliced red onions (50 grams)
1 cup carrots, cut into matchstick size
2 1/4 cup shredded cabbage
1 cup water
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons asian style hot sauce "Sriracha"
1 teaspoon hot mustard
1 tablespoon cornstarch
Directions
1. Cut tofu into 8 thin slices, and press out excess moisture.
2. Spray a nonstick wok or large pot with nonstick spray and add the sesame oil, heat on medium high.
3. Place the slices of tofu in the heated pot and cook 5 minutes each side or until slightly crispy and golden brown. Remove tofu and set aside.
4. In the same pot, put in all veggies and cook on medium for 2 minutes. Meanwhile, mix together the water, oyster sauce, soy sauce, Sriracha, and mustard.
5. Pour liquid over the veggies, add the tofu and continue to let cook another 7 minutes or so.
6. Drain sauce into a sauce pan, on medium high heat. Make a slurry, mixing about 1/4 cup water with the cornstach.
7. Add the cornstach to the sauce and cook until it thickens.
8. Pour sauce over tofu and veggies and serve with steamed rice.
Number of Servings: 3
Recipe submitted by SparkPeople user KAIAHZMAHM.
2. Spray a nonstick wok or large pot with nonstick spray and add the sesame oil, heat on medium high.
3. Place the slices of tofu in the heated pot and cook 5 minutes each side or until slightly crispy and golden brown. Remove tofu and set aside.
4. In the same pot, put in all veggies and cook on medium for 2 minutes. Meanwhile, mix together the water, oyster sauce, soy sauce, Sriracha, and mustard.
5. Pour liquid over the veggies, add the tofu and continue to let cook another 7 minutes or so.
6. Drain sauce into a sauce pan, on medium high heat. Make a slurry, mixing about 1/4 cup water with the cornstach.
7. Add the cornstach to the sauce and cook until it thickens.
8. Pour sauce over tofu and veggies and serve with steamed rice.
Number of Servings: 3
Recipe submitted by SparkPeople user KAIAHZMAHM.