Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Braised Five-Spice Tofu
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- #64007
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup tomato juice
1/2 cup ketchup
1/4 cup low-sodium soy sauce
1 tablespoon grated orange rind
1 tablespoon grated peeled ginger root
2 tablespoons hoisin sauce
2 tablespoons molasses
1 tablespoon rice vinegar
2 teaspoons chinese five spice powder
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
3 star anise
1 tablespoon dark sesame oil
1 pound firm or extra-firm tofu, drained, cut into 1-inch cubes
2 cups sliced green onions, 1 inch pieces
1 cup chopped onion
1 cup diagonally sliced carrot
1 cup diced green bell pepper
1 cup chopped tomato
directions
Combine first 12 ingredients in a bowl; stir well, and set aside.
Heat oil in a large nonstick skillet over medium heat. Add tofu, and cook 6 minutes or until browned, turning occasionally. Add tomato juice mixture, green onions, and remaining ingredients; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until vegetables are crisp-tender. Discard star anise. Serve over rice.
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nutrition data
300 calories, 10 grams fat, 45 grams carbohydrates, 15 grams protein per serving.
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