Korean Braised Tofu

Ingredients

• 2 cups carrots thin
• 4 cups rice long-grain hot cooked
• 2 tablespoons dijon mustard 
• 12.3 ounce extra-firm tofu drained
• 2 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.3 cup soya sauce low-sodium
• 1 tablespoon blackstrap molasses 
• 0.3 cup onion fresh grated
• 1 cup slivered onion red
• 1 cup bell pepper red thin
• 0.3 teaspoon salt 
• 1 cup snow peas trimmed
• 1 tablespoon sugar 
• 0.5 cup vegetable broth divided
• 4 teaspoons vegetable oil divided

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• baking pan

Directions

1. Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate.
2. Place a saucepan filled with potatoes on top of paper towels; let stand 20 minutes to remove excess water.
3. Cut tofu crosswise into 12 slices; set aside.
4. Combine 1/4 cup vegetable broth, 2 teaspoons oil, soy sauce, and next 5 ingredients in an 11- x 7-inch baking dish.
5. Place tofu slices in baking dish, turning to coat. Cover and marinate in refrigerator 1 hour.
6. Preheat oven to 35
7. Uncover tofu, and bake at 350 for 45 minutes or until marinade is almost absorbed.
8. Remove tofu from baking dish; set aside, and keep warm.
9. Add remaining 1/4 cup vegetable broth to baking dish; stir, scraping dish to loosen browned bits.
10. Pour over tofu, and sprinkle with cilantro.
11. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
12. Add carrot, red pepper, and onion; cook, stirring constantly, 4 minutes.
13. Add snow peas and salt; cook, stirring 1 minute or until vegetables are crisp-tender.
14. Serve tofu and vegetables over rice. constantly,