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Chinese Style Sauteed Firm Tofu

 
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125

I put the heavy baking pan above the tofu for 2 hours, lots of water came out, that definitely helped tofu develop a firmer texture. I didn't use onion, instead used the scallions, also added some oyster sauce. Very tasty and easy to make.

Yield

4

servings

Prep

4

min

Cook

8

min

Ready

12

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

24 ounces tofu
firm
2 tablespoons vegetable oil
½ teaspoon salt
1 small onions
thinly sliced
6 medium mushrooms
sliced
1 small carrots
cut into matchsticks
2 medium green bell peppers
thinly sliced
1 tablespoon sake
or white wine
1 ½ tablespoons soy sauce, tamari
1 teaspoon ginger
grated
*
1 tablespoon sugar
1 tablespoon water
1 teaspoon cornstarch
dissolved in 3 tablespoons water

Directions

Cut tofu crosswise into pieces the shape of French-fried potatoes.

Heat a wok, coat with oil and sprinkle on the salt.

Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds.

Reduce heat to medium-low.

Add carrot, green pepper and tofu in that order, sauting each for about 1 minute.

Reduce heat to low and add sake, soy sauce, ginger, sugar and water.

Simmer for 3 to 4 minutes.

Stir in dissolved cornstarch and simmer for 30 seconds.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 23855% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 658mg 27%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 16%
Sugars g
Protein 33g
Vitamin A 49% Vitamin C 84%
Calcium 63% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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