Savoury vegetables & tofu

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Savoury vegetables & tofu

Postby Pete » Sat Jan 03, 2004 6:29 pm

Here's an interesting recipe I found on Dolfzine E-mag, the sauce would need some modification for the non-drinkers. Also it didn't give calorific breakdown, which is a bummer



1 pound medium firm tofu
cooking sauce
2 teaspoons salt
1 pound broccoli, green beans or carrots
4 cups water
1 teaspoon each salt and sugar
2 quarter size slices fresh ginger, crushed
1 tablespoon each salad oil and dry sherry
4 tablesppons salad oil
1/4 pound mushrooms, quartered
1 teaspoon dry sherry
2 teaspoon sugar

Place tofu in a colander and let drain for 15 minutes. Meanwhile, prepare cooking sauce and set aside. Cut tofu in domino shaped pieces, and place between paper towels, gently pressing out excess water. Sprinkle with half a teaspoon of salt and set aside. If you use broccoli, cut off the flowerets and slash stems. Peel the thick stalks and thinly slice. If you use green beans, remove the ends and strings, cutting them into two inch long slanting slices. If you use carrots, cut them into quarter inch thick slanting slices.

In a three quart pan over medium heat, place water, the one teaspoon each of salt and sugar, ginger and the one tablespoon each of oil and sherry. Bring to a simmer.

Heat two tablespoons of the salad oil in a wide frying pan over high heat. Add mushrooms and cook, stirring until golden. Add sherry and the half a teaspoon of sugar and cook until liquid evaporates; remove mushrooms and set aside. Reduce heat to medium and add the remaining two tablespoons of oil. Add tofu and cook until flecked with brown (about three minutes on each side). Return mushrooms to the pan. Stir cooking sauce, pouring into the pan and cook, stirring gently, until sauce bubbles and thickens. Keep hot. Bring seasoned water to a boil. Drop in vegetables. Cook until crisp tender (about four minutes). Drain and then discard ginger. To serve, arrange vegetables around edges of a serving platter. Pour tofu mixture into the center.

Cooking Sauce:

In a bowl, blend 2 c. vegetable stock (or broth), 2 T. soy sauce, 1 T. sherry, 1 t. sugar, 2 t. cornstarch, and 1/4 t. sesame oil.
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