Tofu Teriyaki
Per ServingTofu Teriyaki |
||
|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 1 cup | ||
| Calories | 185 | |
| Fat | 11 | g |
| Saturated Fat | 1.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 8 | g |
| Fiber | 2 | g |
| Sugars | 3 | g |
| Cholesterol | 0 | mg |
| Sodium | 390 | mg |
| Potassium | 310 | mg |
| Protein | 14 | g |
| Choices: Carbohydrate 1/2, Medium-Fat Protein 2 | ||
- Makes: 6 servings
- Serving Size: 1 cup
Ingredients
| 1 | Tbsp. | grapeseed oil |
| 2 | large | garlic cloves, peeled |
| 2-inch piece ginger, thinly sliced lengthwise, 3 slices thinly julienned (thread-like) | ||
| 3 | scallions, trimmed, 2 crushed, 1 thinly sliced diagonally | |
| 1 | (2 x 4-inch piece) kombu (kelp) | |
| 1/4 | cup | light soy sauce |
| 1/2 | cup | sake |
| 1/2 | cup | water |
| 1 | Tbsp. | dark sesame oil |
| 2 | tsp. | agave nectar |
| 1 | tsp. | tapioca starch diluted with 1 Tbsp. water |
| 2 | lbs. | firm tofu (silken or regular), drained and cut into 1-inch cubes |
Directions
- In a small to medium saucepan, add the oil, and stir-fry the garlic and ginger over medium heat until golden, about 1 minute. Add the crushed scallions, kombu, soy sauce, sake, 1/2 cup water, sesame oil, and agave nectar, and bring to a boil.
- Reduce heat to simmer, and reduce by 1/3, about 5 minutes. Add the tapioca starch mixture to thicken the sauce, stirring continuously. Add the tofu, and continue to cook for 2 minutes more. Serve hot. If desired, serve with brown rice.
Adapted from Asian Flavors Diabetes Cookbook by Corinne Trang.
