Braised Tofu with Vegetables

Braised Tofu with Vegetables
Maja Dumat/Flickr/CC
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
328 Calories
16g Fat
36g Carbs
19g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 328
% Daily Value*
Total Fat 16g 20%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 338mg 15%
Total Carbohydrate 36g 13%
Dietary Fiber 9g 31%
Protein 19g
Calcium 387mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here's a great way to enjoy a Chinese culinary staple. In this recipe medium or soft tofu and vegetables are braised in a simple, flavorful mixture of soy sauce, stock, and sugar, with a splash of Asian sesame oil added at the end.

Ingredients

  • 1 pkg (14oz) House Premium or Organic Tofu, medium or soft
  • 4 dried shiitake mushrooms, soaked
  • 5 white mushrooms, canned
  • 1 large carrot, cooked
  • 2 green onions
  • 2 tbsp vegetable oil
  • 2 tbsp frozen snap peas or edamame
  • 5 slices ginger root
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 cup chicken stock
  • 1 tsp cornstarch (mix with 1 tbsp water as paste)
  • 1/2 tsp sesame oil

Steps to Make It

  1. Cut tofu into 10 square pieces.

  2. Cut shiitake mushrooms in half and white mushrooms into three pieces.

  3. Slice carrot thinly.

  4. Cut green onions into 2-inch pieces.

  5. Heat 2 tbsp oil in wok.

  6. Fry tofu until golden brown.

  7. Slide tofu to the side of wok.

  8. Add green onions, shiitake mushrooms, and ginger.

  9. Fry until aroma emerges.

  10. Add soy sauce, sugar, and stock.

  11. Cover and cook over medium heat until the tofu absorbs the flavor.

  12. Add carrots, white mushrooms and snap peas to wok.

  13. Thicken with cornstarch paste and splash sesame oil on top. Serve hot.


    Braised Tofu recipe by Chef Theresa Lin. Printed with permission of Nicole Kruse, Dentsu Communications.