Karen's Gourmet
 Low-Carb Recipes

This is good to have around as a salty and spicy nibble.

Korean-Style Tofu

Serves 4

• 2 blocks firm tofu, drained, 350 grams each`
• vegetable oil
• 1/4 cup soy sauce
• 1 1/2 tsp. sesame oil
• 1 Tbsp. Splenda
• 1 clove garlic, minced
• 1 Tbsp. toasted sesame seeds
• 1 Tbsp. hot red bean paste, or to taste
• 2 green onions, thinly sliced

Preheat the broiler. Cut the tofu into ½-inch slices. Lightly brushed a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil. Broil, as close to the heat as possible until the tofu is lightly browned. Turn over and brown on the other side.

Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste. Heat the soy mixture to a boil in a large pan over medium heat. Gently add the tofu in a single layer. Turn down to a simmer and cook for 2-3 minutes, spooning the mixture over the top of the tofu. Sprinkle with the green onions and serve.

Total Carbohydrates: 25.6

Total Carbohydrates Minus Fiber: 16.3

Carbohydrates per Serving: 6.4

Carbohydrates per Serving minus Fiber: 4.1