Date: Mon, 26 Jul 93 15:59:19 -0700
Source: Better Homes and Gardens (May 1991) (made meatless by RFD) Ingredients 1 lb. tofu, cubed 1/2 lb. snow peas 1/3 c. teriyaki sauce 3 T. Szechuan spicy stir-fry sauce 2 tsp. cornstarch 1 onion, chopped 3 c. chopped bok choy 2-3 T. cooking oil 1 c. broccoli florets 1 red bell pepper 1 7-oz. can straw mushrooms 1 14-oz. can baby corn Instructions Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add all vegetables; heat through. Serve over hot rice.BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
Source: The Enchanted Broccoli Forest
Ingredients
Sauce: 1/2 c. hot water
1/2 c. almond butter (original recipe was for peanut butter -
I use almond cause I'm allergic to peanut)
1/4 c. cider vinegar
2 T. tamari sauce
2 T. blackstrap molasses
1/4 c. cayenne (this is a HUGE amount - I use 1-2 tsp.)
Saute: 1 lb. broccoli
2 tsp. ginger
4 cloves garlic
1 lb. tofu, cubed
2 c. onion, thinly sliced
1 c. chopped cashews
2-3 T. tamari sauce
2 minced scallions
Instructions
Sauce: In small saucepan, whisk together almond butter and hot water
until you have a uniform mixture. Whisk in remaining sauce ingredients
and set aside. Saute: Stir-fry half the ginger and half the garlic in
1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce.
Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions
and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews
and tamari; stir-fry until broccoli is bright green. Toss saute with
sauce, mixing in the minced scallions as you toss. Serve over rice.
SWEET & SOUR TOFUSource: The Enchanted Broccoli Forest Ingredients 1 lb. tofu 1/4 c. lemon juice 1/4 c. tamari sauce 6 T. water 1/4 c. tomato paste 2 T. honey 1 tsp. ginger 4 cloves of garlic 8 scallions, minced 1 green & 1 red bell pepper, sliced in strips 1 lb. mushrooms 1 c. toasted cashews Instructions Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice. CRISP-FRIED TOFU AND GREENSSource: The Moosewood Restaurant Kitchen Garden Ingredients 2 cakes of tofu, frozen overnight and thawed 1/2 c. water or vegetable stock 1 tsp. cornstarch 1/2 c. cornmeal or cornstarch Marinade: 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Sauce: 3 T. soy sauce 1/4 c. dry sherry 2 tsp. rice vinegar 2 tsp. honey or brown sugar Vegetables: 3 T. oil 3 cloves garlic, minced or pressed 1 c. thinly sliced onion 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach Instructions Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.* Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice. * I cut the tofu into many more smaller triangles. This last recipe in particular is incredibly flavorful! Enjoy!
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