Pan Seared Tofu with Scallions and Ginger
Recipe: #14328
September 22, 2014
Categories: Side Dishes, Tofu/Soy, Leek, Gluten-Free, Heart Healthy, No Eggs, Non-Dairy, Vegetarian, Hot Peppers, Vegetarian Dinner, more
"This should be soft on the inside, crunchy on the outside. We like it with #recipe14286"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (389.8 g)
- Calories 471.5
- Total Fat - 38.5 g
- Saturated Fat - 5.5 g
- Cholesterol - 0 mg
- Sodium - 1862.3 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 3.9 g
- Sugars - 4.3 g
- Protein - 21.7 g
- Calcium - 825.1 mg
- Iron - 13.3 mg
- Vitamin C - 111 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut the tofu in half lengthwise. Cut each half crosswise into 1/2 inch wide pieces. Drain the tofu pieces on a paper towel.
Step 2
Cut the leek in half lengthwise then into 2 inch crosswise slices.
Step 3
Heat the oil in a large skillet and add the garlic and ginger root. Cook over medium high heat, stirring, until the garlic is lightly browned, 1 or 2 minutes.
Step 4
Add the tofu pieces and cook for about 3 minutes per side, turning once, until browned on both sides. Add the leeks, scallions and jalapeños and cook for 2 minutes, stirring. Add the soy sauce and vinegar. Bring to boil, reduce the heat, cover and simmer, turning occasionally, until the leek is softened, about 10 minutes.
Step 5
Season to taste with salt and pepper and serve hot.
Tips
No special items needed.
0 Reviews
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