RecipesMagazine

Beancurd Sticks Broiled with Soy Sauce, Ginger, and Honey

Beancurd Sticks Broiled with Soy Sauce, Ginger, and Honey
Beancurd Sticks Broiled with Soy Sauce, Ginger, and Honey is a gluten free, dairy free, and vegetarian side dish. This recipe makes 4 servings with 44 calories, 5g of protein, and 2g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up ginger, chili pepper flakes, coarsely ground, and a few other things to make it today.

Instructions

1
Combine soy sauce, honey, pepper, ginger, and pepper flakes in a medium bowl and set aside.
Ingredients you will need
Soy SauceSoy Sauce
GingerGinger
PepperPepper
HoneyHoney
Equipment you will use
BowlBowl
2
Place the rehydrated bean curd sticks in a pot and cover with water. Simmer until tender, about 10 minutes.
Ingredients you will need
TofuTofu
WaterWater
Equipment you will use
PotPot
3
Remove from the water and let cool.
Ingredients you will need
WaterWater
4
When you are ready to serve, pat the bean curd stick dry and cut into 2-inch segments.
Ingredients you will need
TofuTofu
5
Place them on a baking sheet or skillet lined with foil.
Equipment you will use
Baking SheetBaking Sheet
Frying PanFrying Pan
Aluminum FoilAluminum Foil
6
Brush the glaze onto the bean curd sticks.
Ingredients you will need
TofuTofu
GlazeGlaze
7
Place them under the broiler and cook until the tops are a little crisp, 3 to 5 minutes. Check during the last minute to prevent scorching.
Equipment you will use
BroilerBroiler
8
Serve immediately.
DifficultyNormal
Ready In20 m.
Servings4
Health Score1
Dairy FreeGluten FreeVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSide Dish
Roasted Corn and Avocado Dip
Angel Food Cake with Tropical Fruit Compote
Broccoli Bacon Salad
Orange-Glazed Bacon
Glazed Bacon
Cranberry Apple Topping
Asian Spring Rolls
Apricot-Apple Cranberry Sauce
Spiced Apple Butter
Easy Cran-Apple Sauce
Related recipes
Triple-Decker Salmon Club
Makeover Velvet Shrimp
Meringues Chantilly with Roasted Berries
Skewered Potatoes
Magazine
Skewered Potatoes
Buttermilk Bread II
Green Bean 'n' Corn Bake
Double Chocolate and Espresso Cookies
Paccheri Pasta with Cauliflower and Spinach
Gingered Orange Carrots
Individual Peach Upside-Down Cake
Baked Southern Grits
Zucchini Pancakes
BLT Skillet