Braised Cinnamon Tofu

  • Yield: 6 servings


1teaspoon vegetable oil
6-- green onions, cut into 1-inch sections and flattened with a knife
6-- garlic cloves, smashed lightly with flat side of knife
4-- slices fresh ginger, smashed lightly with flat side of knife
1teaspoon hot chile paste
2sticks cinnamon
1teaspoon anise seed
1/2cup soy sauce
6cups water
2pounds firm tofu, cut into 1-inch cubes
1pound spinach, stems trimmed
3tablespoons minced green onions


  1. Heat oil in a Dutch oven over medium high heat. Add seasonings; stir-fry until fragrant, about 30 seconds. Add soy sauce and water. Bring to a boil, add tofu and boil again. Reduce heat to low, cover and simmer for 1 hour or until tofu is drenched with the flavors of the braising liquid. Remove ginger and cinnamon; discard.
  2. Add spinach in handfuls to the tofu mixture and bring to a boil. Ladle the mixture into servings bowls and sprinkle with green onions.

Recipe adapted from Nina Simonds' A Spoonful of Ginger.

Nutritional Info *per serving

  • Calories 196
  • Fat 10g
  • Saturated Fat 0.1g
  • Polyunsaturated Fat 0.2g
  • Monounsaturated Fat 0.1g
  • Cholesterol 0mg
  • Sodium 1097mg
  • Carbohydrate 11.4g
  • Fiber 3g
  • Protein 21g