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Nutrition Facts
Serving Size 1 (201g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon Splenda sugar substitute red bean paste
Calories 168
Calories from Fat 94		(56%)
Amount Per Serving		%DV
	Total Fat 10.5g	16%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1027mg		42%
Potassium 330mg		9%
Total Carbohydrate 5.6g		1%
	Dietary Fiber 2.4g	9%
	Sugars 1.5g
Protein 16.6g		33%
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Korean-style Broiled Tofu

Recipe #119753 | 20 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Mercy
Apr 29, 2005

A salty, spicy treat that is also perfect for low carbers!

SERVES 4 (change servings and units)

Ingredients

2 (3/4 lb) blocks firm tofu, drained
vegetable oil
1/4 cup soy sauce
1 1/2 teaspoons sesame oil
1 tablespoon Splenda sugar substitute
1 garlic clove, minced
1 tablespoon toasted sesame seeds
1 tablespoon asian hot red bean paste or
2 green onions, thinly sliced

Directions

1
Preheat the broiler.
2
Cut the tofu into 1/2" slices.
3
Lightly brushed a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil.
4
Broil, as close to the heat as possible until the tofu is lightly browned.
5
Turn over and brown on the other side.
6
Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste.
7
Heat the soy mixture to a boil in a large pan over medium heat.
8
Gently add the tofu in a single layer.
9
Turn down to a simmer and cook for 2 to 3 minutes, spooning the mixture over the top of the tofu.
10
Sprinkle with the green onions and serve.

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Featured Reviews for This Recipe

From: zaar junkie

On Jun 19, 2009

This was good. I cooked it a lot longer than the recipe stated, but it was yummy. I would definitely make it again.

0 people found this review helpful

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From: Leeloo78

On Sep 6, 2008

Loved this! I must admit to adding lots of dried chilies due to a psychotic obsession with spice, but ... hey - the base recipe and the techniques made for a tasty dish. My boyfriend and I were both surprised at how good this was!

0 people found this review helpful

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From: Nose

On Dec 4, 2005

Delicious! I pressed the tofu for 20 minutes before using because I thought that would help it brown better. It turned out almost chewy, but in a cool, satisfying way. I used sugar instead of Splenda. I have bought this before in the prepared foods section of my local Korean store; this was comparable but even fresher. I like it cold, too, so I'm glad I made the full recipe even though it was more than I could eat at once.

4 people found this review helpful

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From: Little Mimi

On Dec 31, 2005

This was delicious. I recommend using a robust oil--I tried using canola oil and during the broiling phase, my kitchen got very smoky. I also used sugar instead of Splenda.

2 people found this review helpful

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