Pan-Fried Tofu with Asian Garlic Sauce
61 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 181 |
| pro | 11 g |
| total fat | 12 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 1.155 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 15% |
| vit C | 7% |
| folate | 15% |
Suggested Recipes
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1 pkg (350 g) extra-firm_tofu
2 tbsp (25 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tsp (5 mL) minced gingerroot (or 1/2 tsp/2 mL ground)
1/4 tsp (1 mL) pepper
3/4 cup (175 mL) vegetable stock or low-sodium chicken stock
1/4 cup (50 mL) soy sauce
1 tbsp (15 mL) cornstarch
2 green onions, diagonally sliced
Preparation:
Pat tofu dry; cut crosswise into 4 slices. In large nonstick skillet, heat half of the oil over medium-high heat; fry tofu, turning once, until golden, about 8 minutes. Remove to plates and keep warm.
Add remaining oil to pan; fry onion, garlic, ginger and pepper over medium heat until onion is softened, about 3 minutes.
Add stock and soy sauce; bring to boil. Stir cornstarch with 1 tbsp (15 mL) water; stir into pan and boil, stirring, until thickened, about 1 minute. Pour over tofu. Sprinkle with onions.
Additional Information
Tags:
Source
Canadian Living Magazine: May 2005
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