Tomato braised tofu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Sesame oil |
| 24 | ounces | Extra-firm tofu, pressed and |
| ...cut into 1/2-inch cubes | ||
| 1 | cup | Finely chopped celery |
| 1 | medium | Onion, finely chopped (1 c) |
| 2 | Garlic cloves, minced | |
| 1 | tablespoon | Minced fresh ginger |
| ⅓ | cup | Tomato paste |
| ⅓ | cup | Natural soy sauce |
| 2½ | tablespoon | Brown rice vinegar |
| 2½ | tablespoon | Mirin rice wine |
| 2½ | tablespoon | Rice syrup |
| 1 | tablespoon | Honey |
Directions
1. In large, heavy, nonstick skillet, heat 1 tablespoon of oil.
Arrange half of cubed tofu in one layer in the pan and cook over medium heat until golden, 3 to 4 minutes. Turn and cook until golden on all sides. Set aside in bowl. Cook remaining tofu in same way and set aside.
2. In pan used to cook tofu, cook celery, onion, and garlic, stirring occasionally, until onion is translucent, about 5 minutes.
3. Meanwhile, combine ginger, tomato paste, soy sauce, vinegar, mirin, rice syrup, and honey with 1 cup water.
4. Add cooked tofu and sauce mixture to cooked vegetables in pan; stir to mix. Simmer, uncovered, until sauce is reduced by half, about 15 minutes.
5. Cool and serve at room temperature with toothpicks for snacking, or over brown rice for a meal. The tofu can be refrigerated up to 1 week or frozen for longer.
*Natural Health Magazine, Jan/Feb 1995 Submitted By JANIE YOUNG On 02-07-95