Korean-Style Tofu Recipe - Cooking Index
Korean-Style Tofu Recipe - Cooking Index
| 2 | Firm tofu - (12 oz ea) - drained | |
| Vegetable oil - as needed | ||
| 1/4 cup | 59ml | Soy sauce |
| 1 1/2 teaspoons | 7.5ml | Sesame oil |
| 1 tablespoon | 15ml | Splenda |
| 1 | Garlic clove - minced | |
| 1 tablespoon | 15ml | Toasted sesame seeds |
| 1 tablespoon | 15ml | Hot red bean paste - or to taste |
| 2 | Green onions - thinly sliced |
Preheat the broiler. Cut the tofu into 1/2-inch slices. Lightly brush a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil. Broil, as close to the heat as possible until the tofu is lightly browned. Turn over and brown on the other side.
Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste. Heat the soy mixture to a boil in a large pan over medium heat. Gently add the tofu in a single layer. Turn down to a simmer and cook for 2 to 3 minutes, spooning the mixture over the top of the tofu. Sprinkle with the green onions and serve.
This recipe yields 4 servings.
Total Carbohydrates: 25.6 grams
Total Carbohydrates minus Fiber: 16.3 grams
Carbohydrates per Serving: 6.4 grams
Carbohydrates per Serving minus Fiber: 4.1 grams
Description:
"This is good to have around as a salty and spicy nibble."
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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