|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 9g||31%|
|*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.|
If you're into Chinese food then it may be hard to decide which recipes you'd like to try first. There are plenty to choose from and some are harder to prepare than others. This braised tofu recipe by Chef Theresa Lin is a great way to enjoy a Chinese culinary staple for beginners. 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.
- 1 (14 oz.) package 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
Cut the tofu into 10 square pieces.
Cut the shiitake mushrooms in half and the white mushrooms into three pieces.
Slice the carrot thinly.
Cut the green onions into 2-inch pieces.
Heat 2 tbsp. oil in a wok.
Fry the tofu until golden brown.
Slide the tofu to the side of the wok.
Add the green onions, shiitake mushrooms, and ginger.
Fry until an aroma emerges.
Add the soy sauce, sugar, and stock.
Cover and cook over medium heat until the tofu absorbs the flavor.
Add the carrots, white mushrooms, and snap peas to the wok.
Thicken with cornstarch paste and splash sesame oil on top.
Serve hot and enjoy!