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Braised Five Spice Tofu Recipe
|Tomato juice||1 Cup (16 tbs)|
|Ketchup||1⁄2 Cup (8 tbs)|
|Low sodium soy sauce||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 Tablespoon|
|Peeled grated ginger||1 Tablespoon|
|Hoisin sauce||2 Tablespoon|
|Rice vinegar||1 Tablespoon|
|Chinese five spice powder||2 Teaspoon|
|Dried crushed red pepper||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Dark sesame oil||1 Tablespoon|
|Tofu||1 Pound, drained and cut into 1 -inch cubes (Firm / Extra Firm)|
|Sliced green onions||2 Cup (32 tbs) (1 Inch Slices)|
|Chopped onion||1 Cup (16 tbs)|
|Diagonally sliced carrot||1 Cup (16 tbs)|
|Diced green bell pepper||1 Cup (16 tbs)|
|Chopped tomato||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1099 Calories from Fat 288
% Daily Value*
Total Fat 33 g50%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 1.4 mg
Sodium 3404 mg141.8%
Total Carbohydrates 170 g56.7%
Dietary Fiber 29.6 g118.6%
Sugars 100.1 g
Protein 41 g81.9%
Vitamin A 875.8% Vitamin C 660.6%
Calcium 71.6% Iron 98.4%
*Based on a 2000 Calorie diet
Heat oil in a large nonstick skillet over medium heat until hot.
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.