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Chinese Bourbon Tofu

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Ingredients

Adjust Servings:
12 ounces extra firm tofu
1 teaspoon minced garlic
1/4 teaspoon ground ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1/2 cup water
1/2 cup low sodium soy sauce

Nutritional information

279.6
Calories
94 g
Calories From Fat
10.5 g
Total Fat
1.7 g
Saturated Fat
0 mg
Cholesterol
1163.7 mg
Sodium
38.1 g
Carbs
1.6 g
Dietary Fiber
22.1 g
Sugars
10.5 g
Protein
214 g
Serving Size

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Chinese Bourbon Tofu

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    This has become one of my favorite recipes! Ive tried it a couple different ways. I have marinated this for 30 minutes as well as overnight. I liked the shorter time of marinated tofu better because Im not a big fan of tofu texture and it seemed less spongey that way. The second time I made this I also didnt have apple juice or apples so I substituted it with white wine and it worked out well! Tasted the same. I also didnt have red pepper flakes so I just used cayenne pepper.

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chinese Bourbon Tofu, Derived from LinMarie’s “Bourbon Chicken” recipe, this tofu, fried, cooked in sauce and served over rice, won’t disappoint; at the moment its my favorite tofu recipe., This has become one of my favorite recipes! Ive tried it a couple different ways. I have marinated this for 30 minutes as well as overnight. I liked the shorter time of marinated tofu better because Im not a big fan of tofu texture and it seemed less spongey that way. The second time I made this I also didnt have apple juice or apples so I substituted it with white wine and it worked out well! Tasted the same. I also didnt have red pepper flakes so I just used cayenne pepper., Love it!! I doubled the sauce because we like a lot of sauce. Added chopped broccoli and carrots. I actually marinated mine for a couple of days, just because I wasn’t able to make it the actual day I had planned and it marinated for 3 days. But it was great and had alot of flavor.


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    Steps

    1
    Done

    Drain the Tofu, and Then Remove Excess Moisture by Cutting It in Half Lengthwise and Microwaving on High, Uncovered, For Two Minutes. Gently Squeeze Out and Wipe Off Excess Moisture, Then Throw Tofu in the Freezer For One or Two Hours Before Removing to Thaw in the Fridge -- This Will Give the Tofu a Slightly Heavier Texture.

    2
    Done

    Cut Tofu Into Bite-Sized Pieces. Combine Garlic, Ginger, Red Pepper Flakes, Apple Juice, Brown Sugar, Ketchup, Apple Cider Vinegar, Water, and Soy Sauce in a Small Bowl. Pour Half of the Mixture Over the Tofu and Reserve the Other Half For Later. Marinade Tofu For at Least 30 Minutes.

    3
    Done

    Drain Any Excess Marinade from Tofu Into Your Reserve Marinade For Later. Coat Tofu Pieces in Flour. Heat Oil Over Medium Heat in a Large Frying Pan and Fry Tofu Until Golden Brown on All Sides. Add More Oil as Needed, but Cook It All Out Before Proceeding.

    4
    Done

    Add Reserved Marinade to Pan, Bring to a Boil, Then Lower Heat and Simmer For 20 Minutes. Serve Over Rice.

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    Elara Childress

    Culinary alchemist turning everyday ingredients into extraordinary dishes.

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