Plum-Glazed Tofu with Udon and Vegetables

Plum-Glazed Tofu with Udon and Vegetables

Serves 6 to 8
If you prefer your vegetables on the tender side, steam them briefly before baking them with the tofu.
  • 1 pound extra-firm tofu, cut into 5 "steaks"
  • 1/2 pound uncooked udon noodles
  • Olive oil cooking spray
  • 3 carrots, thinly sliced
  • 1 spear broccoli, cut into bite-size pieces
  • 1 cup baby corn
  • 6 shiitake mushrooms, stemmed and sliced
  • 1/2 cup water chestnuts, drained and sliced
  • 1 red bell pepper, cored, seeded and roughly chopped
  • 3/4 cup vegetable broth
  • 1/2 cup plum jam
  • 1 tablespoon grated ginger
  • 1 tablespoon lemon juice
  • 1 teaspoon soy sauce
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Preheat oven to 350°F. Remove excess moisture from tofu by lining a baking sheet with a double layer of paper towels and placing the tofu in a single layer on top. Cover steaks with another double layer of towels and place a baking sheet over the towels. Weigh down baking sheet with cans from your pantry and set aside for 20 minutes. Meanwhile, cook udon noodles slightly less than called for on package directions. Drain and set aside.

Lightly grease a 9- x 13-inch casserole dish with cooking spray. Evenly distribute noodles at bottom of dish. Spread carrots, broccoli, corn, mushrooms, water chestnuts, and peppers evenly over noodles. Pour broth over the top.

In a small bowl, make sauce by mixing plum jam, ginger, lemon juice and soy sauce together. Arrange tofu over vegetables and spoon sauce over the top. Cover and bake for 20 minutes.
Nutritional Info: 
Per Serving: 270 calories (25 from fat), 2.5g total fat, 250mg sodium, 51g carbohydrates, (4 g dietary fiber, 18g sugar), 12g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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