Tofu With Peaches In Cream And Brandy Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Veg4, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | 285g block firm tofu | |
| Little flour, for dusting | ||
| 1 | Onion, very finely diced | |
| 1 | T | Vegetable oil |
| 1 | t | Marigold bouillon powder or |
| 1 vegetable crumbled | ||
| stock cube | ||
| 1 | Fresh peach, skinned and | |
| halved | ||
| or 2 tinned peach | ||
| halves | ||
| 1 | T | Brandy |
| 5 | Floz single cream |
INSTRUCTIONS
Wash the tofu in cold water and dry carefully. Slice through horizontally and dust with a little flour. Fry the tofu carefully in the oil until golden, turning once. Remove from the pan and keep warm in the oven. Add the peach halves to the pan and cook until just browned on the top. Remove and keep warm. Add the onion and bouillon powder and fry until golden. Return the tofu to the pan, pour over the brandy and flame. Douse the flames with the cream, top with the peach halves and serve at once. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 332
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 0mg
Sodium: 2.4mg
Potassium: 984.1mg
Carbohydrates: 50.6g
Fiber: 8.1g
Sugar: 42.1g
Protein: 5g