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Asian Barbecued Tofu and Vegetables

 

Utensils

11 in skillet, 5 qt Wok

 

Yield

4 Servings

 

Ingredients

1 package (about 1 lb.) extra-firm, regular tofu

Vegetables:
2-3 stalks of broccoli cut into bite size pieces
2 medium zucchini, cut with cone #3
1/2 large red or green bell pepper, cut into 1-inch slices
1 8-ounce can sliced water chestnuts

 

Sauce:
1 small onion, cut with cone #2
3 cloves garlic, minced
2 teaspoons fresh ginger root, grated with cone #1
8 ounces tomato sauce
1/4 cup hoisin sauce ( found in Asian section of grocery store)
2 tablespoons seasoned rice wine vinegar
1/4 teaspoon vegan Worcestershire sauce
1 tablespoon low sodium soy sauce or Tamari
1 tablespoon spicy brown mustard
1/4 teaspoon crushed red pepper
2 teaspoons molasses
1/4 teaspoon five spice powder
1/8 teaspoon ground black pepper
sea salt (optional)
2 tablespoons water

 

Directions

  1. Slice the tofu into 1/2-inch thick slices.
  2. Place them on a few paper towels and cover them with 2 or 3 more. Press lightly to remove some of the moisture from the tofu.
  3. Cut the slices into triangles or other shapes.
  4. Pre Heat skillet or square griddle on medium temperature for 2 min. (test to see if ready by adding water to see if it beads), place the tofu slices on heated skillet.
  5. Brown well on both sides. If it is sticking to the skillet place the lid on to release.
  6. When they are done, place them in pre heated 5 quart wok, or 11 inch skillet.
  7. Add 3-5 tbsp of water for Sautéing.
  8. Add the onions, garlic, and ginger saute’ until the onion softens, about 3 minutes.
  9. Add the remaining ingredients, vegetables, chestnuts, place the lid on and let cook for 5-8 min. on medium temp-down to low.
  10. Pour the sauce over the tofu and vegetables and stir well to combine. Serve over brown rice.

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