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Salmon with Tofu Recipe

Course: Main Course
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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Salmon with Tofu

Photo by: Bruce Nimmer

This dish is high in protein and is very simple to make. We prefer a nonstick skillet for this dish. Serve with hot, steaming rice. Add 2 tablespoons of hot chili pepper along with the garlic when sautéing the salmon for a spicy version of this recipe.

Yield: Serves 4

  • 10 ounces skinless salmon fillet
  • 1 teaspoon finely chopped fresh ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3 teaspoons cornstarch, divided
  • 14 ounces firm tofu
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • ½ cup Chicken Broth
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • ¼ cup fresh or frozen peas
  • ¼ cup chopped green onions


Cut the salmon fillet into ¾-inch chunks. In a medium bowl, mix with the ginger, salt, pepper, and 1 teaspoon cornstarch.

Cut the tofu into ½-inch diced pieces. Place on a paper towel to absorb the water and set aside.

In a small bowl, mix the soy sauce and hoisin sauce.

In a small bowl, mix the chicken broth with the remaining 2 teaspoons cornstarch and set aside.

Heat a wok or skillet until hot. Add the vegetable oil, garlic, salmon, and tofu. Stir-fry for about 1 minute. Add the peas and soy sauce mixture. Continue to stir for 2 minutes. Stir in the chicken broth mixture and cook until the sauce thickens, about 1 minute.

Add the green onions and stir for 10 seconds. Remove from the pan and serve immediately.

© 2000 Leeann Chin and Katie Chin

Nutrients per serving (% daily value)

Nutritional information does not include Chicken Broth, for nutritional information on Chicken Broth, please follow the link above.

350kcal (18%)
446mg (19%)
22g (33%)
4g (18%)
39mg (13%)
7mcg RAE (0%)
8mg (13%)
686mg (69%)
3mg (18%)

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