Braised Tofu Napa Nabe

Braised Tofu Napa Nabe Author: Canadian Living Credits: Braised Tofu Napa Nabe

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2009

Ingredients

  • 1 small (about 1-1/2 lb/750 g) napa cabbage
  • 1 spanish onion
  • 1 sweet onion
  • 8 oz shiitake mushrooms
  • 3 cups vegetable broth
  • 3 cups water
  • 1 lb soft or medium tofu drained and cubed
  • 1/4 cup mirin
  • 1/4 cup soy sauce (approx)
  • 1 green onion chopped
  • ponzu sauce

Method

Chop cabbage to make about 8 cups (2 L). Halve onion; cut into 1/2-inch (1 cm) thick slices. Remove and discard mushroom stems; thickly slice caps.

Place cabbage and onion in Dutch oven; sprinkle with mushrooms. Pour in broth and water; cover and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are softened, about 15 minutes.

Add tofu, mirin and soy sauce; simmer until tofu is heated through, about 5 minutes. Sprinkle with green onion. Serve with ponzu sauce for dipping tofu and vegetables.

More tofu recipes:

Nutritional facts Per serving: about

  • Sodium 1000 mg
  • Protein 9 g
  • Calories 110.0
  • Total fat 3 g
  • Potassium 370 mg
  • Cholesterol 2 mg
  • Saturated fat trace
  • Total carbohydrate 14 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 37.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Braised Tofu Napa Nabe

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