Directions:
- Baked tofu with vegetable stir-fry
- Serves 4 with leftovers
- MARINADE
- 1/4 cup soy sauce
- Tablespoons sweet red chili sauce
- Tablespoons lime juice
- Tablespoons rice wine vinegar
- Tablespoons vegetable oil
- 1/2 teaspoons dark brown sugar
- Scallions, thinly sliced
- 1/4 cup dry-roasted peanuts, coarsely chopped
- Piece (2 inches) fresh ginger, finely chopped
- Related
- Start with baked tofu, end with vegetarian banh mi
- Night 2: Recipe for vegetarian tofu banh mi
- In a bowl, combine soy and chili sauces, lime juice, vinegar, oil, sugar, scallions, peanuts, and ginger.
- Stir and set aside.
- TOFU AND VEGETABLES
- Blocks (1 pound each) extra-firm tofu
- Vegetable oil (for sprinkling)
- Tablespoons vegetable oil
- Scallions, cut into 1-inch lengths
- Large carrot, sliced
- 1/2 Savoy cabbage, thinly sliced
- Pound asparagus, cut into 1-inch pieces
- Bunch watercress, cut into 3-inch lengths
- Package (6 ounces) wide rice noodles
- On a large plate, sandwich the tofu between 2 thick layers of paper towels. Add a second plate and a weight, and set aside for 10 minutes. Cut across each block to make 8 slices (16 total).
- In a shallow baking dish, arrange slices in one layer. Pour marinade over them, turning once. Set aside for 15 minutes.
- Set the oven at 400 degrees. Brush a baking sheet with vegetable oil.
- Remove tofu from marinade and set on the baking sheet.
- Strain the marinade into a bowl. Sprinkle the solids over the tofu; reserve the liquid. Bake for 30 to 35 minutes, or until golden and crisp. Set aside 8 pieces for the banh mi.
- In a large skillet over medium heat, heat the vegetable oil. Add the scallions and carrot. Cook, stirring, for 2 minutes. Add the cabbage and cook 1 minute. Add the asparagus and cook 2 minutes. Add the watercress and cook 2 minutes. Taste for seasoning and stir in 2 tablespoons of marinade or enough to moisten the mixture. Keep hot over low heat.
- In a bowl, pour boiling water over the noodles; set aside for 2 minutes, separating the noodles with 2 forks. Drain.
- Divide the noodles among 4 plates. Top each with vegetables and tofu.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.23 Kcal (148 kJ) | ||
| Calories from fat | 23.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 4% | |
|---|---|---|---|
| Sodium | 2.08mg | 0% | |
| Potassium | 18.98mg | 0% | |
| Total Carbs | 1.3g | 0% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 2.21g | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 271 Kcal (1135 kJ) | ||
| Calories from fat | 180 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20g | 4% | |
|---|---|---|---|
| Sodium | 16mg | 0% | |
| Potassium | 146mg | 0% | |
| Total Carbs | 10g | 0% | |
| Sugars | 3g | 2% | |
| Dietary Fiber | 4g | 2% | |
| Protein | 17g | 4% | |
| Iron | 5mg | 4% | |
| Calcium | 372mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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