Chinese Style Sauteed Firm Tofu
156
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.
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.
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?
