Smoky spiced broccoli and tofu

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Brown rice vinegar
3 tablespoons Soy sauce
1 tablespoon Honey
2 tablespoons Sherry
1 teaspoon Ground mustard
Red pepper flakes to taste
1 tablespoon Cornstarch or arrowroot
2 tablespoons Grated fresh ginger
2 Cloves garlic; crushed and minced
¼ cup Freshly minced scallions; white part only
¾ cup Water
1 pounds Broccoli; tough outer stems trimmed and pared; blanched
1 (14-oz) extra firm tofu cake; pressed and sliced 1/2 inch thick
1 cup Raw white rice; cooked

Directions

Barbecue season arrived here in Ontario! The Ottawa Citizen published these recipes which were taken from "Grilling from the Garden: Vegetarian Dishes for the Outdoor Cook." I know people will be happy to see these.

1. In a saucepan, combine the vinegar, soy sauce, honey, sherry, mustard, red pepper flakes, cornstarch or arrow root, ginger, garlic, scallions and water. Bring the mixture to a simmer and cook, stirring constantly until it thickens, about 7 minutes.

2. Brush the mixture on the broccoli and tofu and grill on high heat until the tofu is warmed through and the broccoli is tender, about 6-8 minutes.

3. Drizzle the broccoli and tofu with the remaining sauce and serve over the rice. Makes 4-6 servings.

AE165@...

(CHRIS CORRIGAN)

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