Korean Braised Tofu

Name: Korean Braised Tofu
Ingredients: 1 (12.3-ounce) package extra-firm tofu, drained; 1/2 cup vegetable broth, divided; 4 teaspoons peanut or vegetable oil, divided; 1/3 cup low-sodium soy sauce; 1/4 cup grated fresh onion; 2 tablespoons Dijon mustard; 2 garlic cloves, minced; 1 tablespoon sugar; 1 tablespoon molasses; 2 tablespoons chopped fresh cilantro; 2 cups thin strips carrot; 1 cup thin strips red bell pepper; 1 cup slivered red onion; 1 cup snow peas, trimmed; 1/4 teaspoon salt; 4 cups hot cooked long-grain rice

16 ingredients

5 steps

Ingredients

1 (12.3-ounce) package extra-firm tofu, drained
1/2 cup vegetable broth, divided
4 teaspoons peanut or vegetable oil, divided
1/3 cup low-sodium soy sauce
1/4 cup grated fresh onion
2 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon sugar
1 tablespoon molasses
2 tablespoons chopped fresh cilantro
2 cups thin strips carrot
1 cup thin strips red bell pepper
1 cup slivered red onion
1 cup snow peas, trimmed
1/4 teaspoon salt
4 cups hot cooked long-grain rice

Directions

1

Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let stand 20 minutes to remove excess water. Cut tofu crosswise into 12 slices; set aside.
2

Combine 1/4 cup vegetable broth, 2 teaspoons oil, soy sauce, and next 5 ingredients in an 11- x 7-inch baking dish. Place tofu slices in baking dish, turning to coat. Cover and marinate in refrigerator 1 hour.
3

Preheat oven to 350°.
4

Uncover tofu, and bake at 350° for 45 minutes or until marinade is almost absorbed. Remove tofu from baking dish; set aside, and keep warm. Add remaining 1/4 cup vegetable broth to baking dish; stir, scraping dish to loosen browned bits. Pour over tofu, and sprinkle with cilantro.
5

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add carrot, red pepper, and onion; cook, stirring constantly, 4 minutes. Add snow peas and salt; cook, stirring 1 minute or until vegetables are crisp-tender. Serve tofu and vegetables over rice. constantly,