Soy-Braised Tofu
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Soy-Braised Tofu
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 289 |
| pro | 27 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 28 g |
| fibre | 10 g |
| chol | 0 mg |
| 1 | - |
| sodium | 280 mg |
| % RDI: | - |
| calcium | 21 |
| iron | 49 |
| vit A | 71 |
| vit C | 13 |
| folate | 40 |
Ingredients
- 2 tbsp cornstarch
- 2 tbsp sodium-reduced soy sauce
- 2 tbsp black bean garlic sauce
- 2 tbsp oyster sauce or hoisin sauce
- 1/4 tsp hot pepper sauce
- 1 tbsp vegetable oil
- 2 carrots, diced
- 6 (green & white parts separated) green onions, sliced
- 3 minced cloves of garlic
- 1 tbsp minced gingerroot
- 1/8 tsp ground cloves
- 1/8 tsp pepper
- 1 pkg (12 oz/340 g) precooked ground soy protein mixture
- 1 pkg (454 g) medium-firm tofu, drained and cut into 3/4 inch (2 cm) cubes
- 1 can (10 oz/300g) sliced mushrooms
- 3/4 cup frozen peas or cut green beans
Preparation
In small bowl, whisk cornstarch, soy sauce, black bean sauce, oyster sauce and hot pepper sauce; set aside.
In wok, heat oil over medium-high heat; stir-fry carrots, white parts of onions, garlic, ginger, cloves and pepper until vegetables are tender, about 6 minutes. Add soy protein; heat through, about 1 minute.
Stir in cornstarch mixture and 1-3/4 cups (425 mL) water; bring to boil. Add tofu and mushrooms; cover and cook over low heat until thickened, about 10 minutes.
Stir in peas and green parts of onions; cook for 1 minute.
In wok, heat oil over medium-high heat; stir-fry carrots, white parts of onions, garlic, ginger, cloves and pepper until vegetables are tender, about 6 minutes. Add soy protein; heat through, about 1 minute.
Stir in cornstarch mixture and 1-3/4 cups (425 mL) water; bring to boil. Add tofu and mushrooms; cover and cook over low heat until thickened, about 10 minutes.
Stir in peas and green parts of onions; cook for 1 minute.
Source : Canadian Living Magazine: March 2007
- Keywords : Main Course; Vegetarian; Lactose-free; Chinese; Tofu; Peas; Mushrooms; Hoisin sauce;
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