Spicey smoked broccoli and tofu

Yield: 1 Servings

Measure Ingredient
2 tablespoons Brown rice vinegar
3 tablespoons Soy sauce
1 tablespoon Honey
2 tablespoons Sherry
1 teaspoon Ground mustard
\N \N Red pepper flakes to taste
1 tablespoon Cornstarch or arrowroot
2 tablespoons Grated fresh ginger
2 \N 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 \N Extra firm tofu cake; 14-oz, pressed and sliced 1/2 inch thick
1 cup Raw white rice; cooked.

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. Marinate the broccoli and tofu in the mixture for at least 30 minutes in the refrigerator. Smoke at 215 deg. until the tofu is warmed through and the broccoli is tender. About 30 - 45 minutes.

3. Drizzle the broccoli and tofu with the remaining sauce and serve over rice.

NOTE: This can also be served over a vegetable fried rice with great results.

Makes 4-6 servings.

Posted to bbq-digest V5 #459 by RockMc@... on Aug 12, 1997

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