Braised Cinnamon Tofu
- Yield: 6 servings
Ingredients
- Seasonings:
- 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
- Soup:
- 1/2cup soy sauce
- 6cups water
- 2pounds firm tofu, cut into 1-inch cubes
- 1pound spinach, stems trimmed
- 3tablespoons minced green onions
Instructions
- 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.
- 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
