Korean Braised Tofu

Oxmoor House
4 servings (serving size: 1 cup rice, 3 tofu slices, and 1 cup vegetables)


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1 (12.3-ounce) package extra-firm tofu, drained
1/2 cup vegetable broth, divided
4 teaspoons peanut or vegetable oil, divided
1/3 cup low-sodium soy sauce
1/4 cup grated fresh onion
2 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon sugar
1 tablespoon molasses
2 tablespoons chopped fresh cilantro
2 cups thin strips carrot
1 cup thin strips red bell pepper
1 cup slivered red onion
1 cup snow peas, trimmed
1/4 teaspoon salt
4 cups hot cooked long-grain rice


Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let stand 20 minutes to remove excess water. Cut tofu crosswise into 12 slices; set aside.

Combine 1/4 cup vegetable broth, 2 teaspoons oil, soy sauce, and next 5 ingredients in an 11- x 7-inch baking dish. Place tofu slices in baking dish, turning to coat. Cover and marinate in refrigerator 1 hour.

Preheat oven to 350°.

Uncover tofu, and bake at 350° for 45 minutes or until marinade is almost absorbed. Remove tofu from baking dish; set aside, and keep warm. Add remaining 1/4 cup vegetable broth to baking dish; stir, scraping dish to loosen browned bits. Pour over tofu, and sprinkle with cilantro.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add carrot, red pepper, and onion; cook, stirring constantly, 4 minutes. Add snow peas and salt; cook, stirring 1 minute or until vegetables are crisp-tender. Serve tofu and vegetables over rice. constantly,

Created date

March 2010

Nutritional Information

Calories 399
Fat 7.5 g
Satfat 0.9 g
Protein 13.5 g
Carbohydrate 68 g
Cholesterol 0 mg
Iron 4.7 mg
Sodium 1366 mg
Caloriesfromfat 16 %
Fiber 4.2 g
Calcium 90 mg