Low Sodium Braised Tofu
Savor the delicate flavors of this Low Sodium Braised Tofu, a health-conscious twist on a comforting classic. Perfect for those watching their sodium intake without sacrificing taste, this dish features tender cubes of golden-browned firm tofu gently simmered in a fragrant blend of low sodium vegetable broth, soy sauce, fresh ginger, and garlic. A splash of rice vinegar and a hint of brown sugar create a beautifully balanced sauce, thickened to perfection with a simple cornstarch slurry. Vibrant carrots and green onions add texture and color, making this dish as visually appealing as it is delicious. Ready in just 40 minutes, this easy, wholesome recipe is ideal for a quick weeknight dinner or a satisfying plant-based meal. Serve it over steamed rice or with your favorite stir-fried vegetables for a nourishing delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz firm tofu
- 1.5 cups low sodium vegetable broth
- 1 tbsp low sodium soy sauce
- 1 inch piece fresh ginger
- 3 garlic cloves
- 3 green onions
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 carrot
Instructions
Press the tofu: Remove tofu from packaging and drain any excess water. Wrap the tofu block in a clean kitchen towel and place a heavy object on top to press for about 15 minutes.
While the tofu is pressing, peel and slice the fresh ginger into thin strips. Mince the garlic cloves and set both aside. Slice the green onions, separating the whites from the greens.
Cut the pressed tofu into 1-inch cubes and pat them dry with a towel to remove excess moisture.
In a large nonstick skillet or saucepan, heat the sesame oil over medium heat. Add the ginger and garlic and sauté for about 2 minutes until fragrant.
Add the tofu cubes to the skillet and gently stir-fry until they are lightly golden brown on all sides, about 5 minutes.
Pour in the low sodium vegetable broth and reduce the heat to a simmer.
Add the low sodium soy sauce, rice vinegar, and brown sugar, stirring gently to combine.
Peel and thinly slice the carrot into rounds or strips, and add it to the pan along with the white parts of the green onions.
Cover the skillet and let the tofu and vegetables braise for about 15 minutes, stirring occasionally.
In a small bowl, mix the cornstarch with water until fully dissolved to create a slurry.
Uncover the skillet and stir in the cornstarch slurry, cooking for another 2-3 minutes until the sauce has thickened.
Turn off the heat and taste for seasoning, adjusting as desired.
Garnish with the green parts of the green onions before serving. Enjoy your flavorful low sodium braised tofu!
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 12.0 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
