Tofu comes from soybeans and is a complete source of protein. Tofu is very versatile and can be cooked in a variety of ways including pan frying, baking, and sautéing. It is a great plant protein substitute for vegans and vegetarians.



 

    Serves: 4 servings    Total Time:  30 min minutes Prep Time: 15 min minutes Cook Time: 15 min minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Tofu - 16 oz Eggs - 2  Flour - ½ cup  Water - 1 cup  Soy\_sauce - 1 Tablespoon  Sesame\_oil - 1 Tablespoon  Chinese\_rice\_wine - 1 Tablespoon  

## Instructions

Step 1

Drain Tofu in paper towel to squeeze out excess liquid. 

Step 2

Cut the tofu into thirds in equal thickness lengthwise and then again widthwise to make 1inch cubes. 

Step 3

Spread out foil on the counter and spread flour out on top. 

Step 4

Place foil on a cookie sheet. 

Step 5

Crack both eggs and whisk with water in a bowl. 

Step 6

Roll cubes of tofu in the flour and then dip in the eggs so tofu covered. Place on a cookie sheet once complete. Do this with all cubes of the tofu. 

Step 7

Heat sesame oil in a skillet. Once the oil shines add tofu to skillet and cook until the bottoms are a crispy brown. Flip over and do the same with the other edges of the tofu cube.

Step 8

While tofu is cooking combine the soy sauce and chinese rice wine in a bowl. After tofu is browned on all sides pour the liquid over the tofu and cook until evaporated. Once there is no more liquid the dish is ready to serve! 

 

### Notes

## Nutrition Information

  Serving Size: ¼ serving Calories: 196 Calories Fat: 11g  Saturated Fat: 2g  Carbohydrates: Net Carb: 9.5g  Dietary Fiber: 4.5g Protein: 13g  

## Dietary Restrictions

 Vegetarian