Braised Five-Spice Tofu

Cooking Light
4 servings (serving size: 1 1/2 cups tofu mixture)


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1 cup tomato juice
1/2 cup ketchup
1/4 cup low-sodium soy sauce
1 tablespoon grated orange rind
1 tablespoon grated peeled gingerroot
2 tablespoons hoisin sauce
2 tablespoons molasses
1 tablespoon rice vinegar
2 teaspoons Chinese five-spice powder
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
3 star anise
1 tablespoon dark sesame oil
1 pound firm or extra-firm tofu, drained and cut into 1-inch cubes
2 cups (1-inch) sliced green onions
1 cup chopped onion
1 cup diagonally sliced carrot
1 cup diced green bell pepper
1 cup chopped tomato


Combine first 12 ingredients in a bowl; stir well, and set aside.

Heat oil in a large nonstick skillet over medium heat. Add tofu, and cook 6 minutes or until browned, turning occasionally. Add tomato juice mixture, green onions, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are crisp-tender. Discard star anise. Serve over rice.

Created date

June 2004

Nutritional Information

Calories 291
Caloriesfromfat 30 %
Fat 9.8 g
Satfat 1.4 g
Monofat 2.7 g
Polyfat 4.9 g
Protein 13.5 g
Carbohydrate 41.9 g
Fiber 6.9 g
Cholesterol 0.0 mg
Iron 9.2 mg
Sodium 1174 mg
Calcium 224 mg