Braised Tofu

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  • Product: Soft, Medium firm
  • Meal Type: Entrée
  • Cuisine: Japanese
  • Level: Intermediate
  • Special Consideration: Flexitarian

Directions

1) Cut Tofu into 10 square pieces. Cut shiitake mushrooms into half and white mushrooms into three pieces. Slice carrot thinly. Cut green onions into 2-inch pieces.
2) Heat 2 Tbsp oil in wok. Fry Tofu until golden brown.
3) Slide Tofu to the side of wok. Add green onions, shiitake mushrooms, and ginger. Fry until aroma emerges.
4) Add soy sauce, sugar, and stock. Cover and cook over medium heat until Tofu absorbs the flavor.
5) Add carrots, white mushrooms and snap peas in wok. Thicken with cornstarch paste and splash sesame oil on top. Serve hot.

Note:
Chef Theresa Lin

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SERVINGS

4~6 Servings

INGREDIENTS

1 pkg (14oz) House Foods Premium or Organic Tofu, Medium Firm 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

Nutrition Per Serving

1 (157.73 g per serving)

Calories
152 kcal
Carbohydrates
8 g
Fat
9 g
Saturated Fat
0.6 g
Cholesterol
0.7 mg
Protein
8 g
Sodium
312 mg
Fiber
2 g
Sugar
3 g