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Seasoned Tofu In Broth Recipe
|Instant chicken broth and seasoning mix||1 Ounce, dissolved in 2 cups of hot water, divided (1 Packet)|
|Reduced sodium soy sauce||1 Tablespoon|
|Garlic clove||1⁄2 Small, minced|
|Grated ginger||1⁄4 Teaspoon, pared (1 Slice, 1 Inch Thick)|
|Firm tofu||6 Ounce, cubed|
|Shredded spinach leaves||1⁄2 Cup (8 tbs), thoroughly washed and drained|
Calories 73 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.9%
Saturated Fat 0.54 g2.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 293.7 mg12.2%
Total Carbohydrates 3 g0.8%
Dietary Fiber 0.31 g1.2%
Sugars 0.3 g
Protein 8 g16.6%
Vitamin A 18.8% Vitamin C 5.2%
Calcium 17.4% Iron 8.4%
*Based on a 2000 Calorie diet
1.Take a medium non-aluminium bowl and mix together 1/4 cup of dissolves broth mix with soy sauce, 1/4 teaspoon grated and pared ginger root, garlic and blend well.
2. Add in the tofu and let marinate for about 20 minutes.
3.Take a 1 quart saucepan, and add in the remaining 1 3/4 cups of the dissolved broth mix, 1 slice of the gingerroot, and let mixture boil.
4.Simmer over low heat for about 15 minutes.
5. Remove the gingerroot slice.
6.Drain tofu from marinade and add to the saucepan. Discard mariande.
7.Cook for about 10 minutes until tofu is thoroughly heated.
8. Add in the spinach and let simmer for 1 to 2 minutes until spinach is tenderized.
9. Serve hot.