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VIETNAMESE BRAISED TOFU

Active Time : 1 Hour 20 Minutes
Total Time : 1 Hour 20 Minutes
Serves : 5
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 pkg (18 oz each) firm tofu, drained, cut into 1-inch cubes
  • 1/2 cup peanut oil
  • 1-1/4 cups chopped yellow onion
  • 1-1/2 cups chopped portobello mushrooms
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 tablespoon granulated sugar
  • 2 tablespoons La Choy® Soy Sauce
  • 1/4 cup thin bias-cut green onions
DIRECTIONS

Preheat oven to 160°F or warm. Spray 9x9-inch baking pan with cooking spray. Stir together cornstarch, salt and pepper in shallow bowl; coat tofu cubes with mixture.

Heat oil in large skillet over medium-high heat until hot. Add coated tofu in single layer; sprinkle with remaining cornstarch mixture. Cook, without turning, 8 to 10 minutes or until browned; shake skillet once or twice while cooking to loosen tofu from skillet. Turn tofu over with turner and cook 3 to 4 minutes more or until browned. Remove tofu from skillet and place in baking pan.

Add onions and mushrooms to skillet; cook 3 to 4 minutes or until onions are tender, stirring occasionally.

Add undrained tomatoes, sugar and soy sauce to skillet; bring to a boil. Reduce heat to medium and simmer 8 to 10 minutes or until slightly thickened.

Pour tomato mixture over tofu. Place in warm oven 30 minutes to allow tofu to absorb flavor from the sauce. Sprinkle with green onions and serve.