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Plum-Glazed Tofu with Udon and Vegetables

Serves 6 to 8
Time 45 min
This baked dish is a fun and different way to prepare tofu and noodles. If you prefer your vegetables on the tender side, steam them briefly before baking them with the tofu.
Ingredients
  • 1 pound extra-firm tofu cut into 5 "steaks"
  • 1/2 pound uncooked udon noodles
  • Olive oil cooking spray
  • 3 carrots thinly sliced
  • 1 head 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 seeded and roughly chopped
  • 3/4 cup low-sodium vegetable broth
  • 1/2 cup plum jam
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lemon juice
  • 1 teaspoon soy sauce
Method

Preheat the 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 oil 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.

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.
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  • 1 pound extra-firm tofu cut into 5 "steaks"
  • 1/2 pound uncooked udon noodles
  • Olive oil cooking spray
  • 3 carrots thinly sliced
  • 1 head 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 seeded and roughly chopped
  • 3/4 cup low-sodium vegetable broth
  • 1/2 cup plum jam
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lemon juice
  • 1 teaspoon soy sauce