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Braised Five-Spice Tofu

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.