Korean Braised Tofu

Name: Korean Braised Tofu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 473 milliliters thin strips carrot; 946 milliliters hot cooked long-grain rice; 2 Tbsps Dijon mustard; 349 grams package extra-firm tofu, drained; 2 Tbsps chopped fresh cilantro; 2 garlic cloves, minced; 79 milliliters low-sodium soy sauce; 1 Tbsp molasses; 59 milliliters grated fresh onion; 237 milliliters slivered red onion; 237 milliliters thin strips red bell pepper; 0 teaspoons salt; 237 milliliters snow peas, trimmed; 1 Tbsp sugar; 118 milliliters vegetable broth, divided; 4 teaspoons peanut or vegetable oil, divided

You can never have too many Korean recipes, so give Korean Braised Tofu a try. This gluten free and vegan recipe serves 4. One serving contains 408 calories, 14g of protein, and 7g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a rather cheap side dish. Head to the store and pick up onion, garlic cloves, salt, and a few other things to make it today.

Instructions

Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate.

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Tofu

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Paper Towels

Place a saucepan filled with potatoes on top of paper towels; let stand 20 minutes to remove excess water.

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Potato

Water

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Paper Towels

Sauce Pan

Cut tofu crosswise into 12 slices; set aside.

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Tofu

Combine 1/4 cup vegetable broth, 2 teaspoons oil, soy sauce, and next 5 ingredients in an 11- x 7-inch baking dish.

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Vegetable Broth

Soy Sauce

Cooking Oil

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Baking Pan

Place tofu slices in baking dish, turning to coat. Cover and marinate in refrigerator 1 hour.

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Tofu

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Baking Pan

Preheat oven to 35

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Oven

Uncover tofu, and bake at 350 for 45 minutes or until marinade is almost absorbed.

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Marinade

Tofu

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Oven

Remove tofu from baking dish; set aside, and keep warm.

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Tofu

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Baking Pan

Add remaining 1/4 cup vegetable broth to baking dish; stir, scraping dish to loosen browned bits.

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Vegetable Broth

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Baking Pan

Pour over tofu, and sprinkle with cilantro.

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Cilantro

Tofu

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add carrot, red pepper, and onion; cook, stirring constantly, 4 minutes.

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Red Pepper

Carrot

Onion

Add snow peas and salt; cook, stirring 1 minute or until vegetables are crisp-tender.

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Vegetable

Snow Peas

Salt

Serve tofu and vegetables over rice. constantly,

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Vegetable

Rice

Tofu

Equipment

Ingredients

Servings:

473milliliters

thin strips carrot 946milliliters

hot cooked long-grain rice 2Tbsps

Dijon mustard 349grams

package extra-firm tofu, drained 2Tbsps

chopped fresh cilantro 2

garlic cloves, minced 79milliliters

low-sodium soy sauce 1Tbsp

molasses 59milliliters

grated fresh onion 237milliliters

slivered red onion 237milliliters

thin strips red bell pepper 0teaspoons

salt 237milliliters

snow peas, trimmed 1Tbsp

sugar 118milliliters

vegetable broth, divided 4teaspoons

peanut or vegetable oil, divided

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Gabrielskloof Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.