Pan-Fried Tofu with Asian Garlic Sauce
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This recipe makes 4 servings
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 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 15 |
| vit C | 7 |
| folate | 15 |
Ingredients
- 1 pkg extra-firm tofu
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tsp minced gingerroot, (or 1/2 tsp/2 mL ground)
- 1/4 tsp pepper
- 3/4 cup vegetable stock or low-sodium chicken stock
- 1/4 cup soy sauce
- 1 tbsp 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.
More tofu recipes:
- Tofu Burritos
- Rice Bowl with Tofu
- Spaghetti and Tofu Balls
- Tofu Salad Sandwiches
- Pineapple Tofu with Cashews
Source : Canadian Living Magazine: May 2005
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