Korean Braised Tofu

• 1 (12.3-ounce) package extra-firm tofu, drained
• 1/2 cup vegetable broth, divided
• 4 teaspoons peanut or vegetable oil, divided
• 1/3 cup low-sodium soy sauce
• 1/4 cup grated fresh onion
• 2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 1 tablespoon sugar
• 1 tablespoon molasses
• 2 tablespoons chopped fresh cilantro
• 2 cups thin strips carrot
• 1 cup thin strips red bell pepper
• 1 cup slivered red onion
• 1 cup snow peas, trimmed
• 1/4 teaspoon salt
• 4 cups hot cooked long-grain rice

1. Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let stand 20 minutes to remove excess water. Cut tofu crosswise into 12 slices; set aside.
2. Combine 1/4 cup vegetable broth, 2 teaspoons oil, soy sauce, and next 5 ingredients in an 11- x 7-inch baking dish. Place tofu slices in baking dish, turning to coat. Cover and marinate in refrigerator 1 hour.
3. Preheat oven to 350u0b0.
4. Uncover tofu, and bake at 350u0b0 for 45 minutes or until marinade is almost absorbed. Remove tofu from baking dish; set aside, and keep warm. Add remaining 1/4 cup vegetable broth to baking dish; stir, scraping dish to loosen browned bits. Pour over tofu, and sprinkle with cilantro.
5. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add carrot, red pepper, and onion; cook, stirring constantly, 4 minutes. Add snow peas and salt; cook, stirring 1 minute or until vegetables are crisp-tender. Serve tofu and vegetables over rice. constantly,

vegetable broth, peanut, soy sauce, onion, mustard, garlic, sugar, molasses, fresh cilantro, thin strips carrot, thin strips red bell pepper, slivered red onion, snow peas, salt, hot cooked

Taken from www.myrecipes.com/recipe/korean-braised-tofu (may not work)