 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
Directions:
1. Baked tofu with vegetable stir-fry
2. Serves 4 with leftovers
3. MARINADE
4. 1/4 cup soy sauce
5. tablespoons sweet red chili sauce
6. tablespoons lime juice
7. tablespoons rice wine vinegar
8. tablespoons vegetable oil
9. 1/2 teaspoons dark brown sugar
10. scallions, thinly sliced
11. 1/4 cup dry-roasted peanuts, coarsely chopped
12. piece (2 inches) fresh ginger, finely chopped
13. Related
14. Start with baked tofu, end with vegetarian banh mi
15. Night 2: Recipe for vegetarian tofu banh mi
16. In a bowl, combine soy and chili sauces, lime juice, vinegar, oil, sugar, scallions, peanuts, and ginger.
17. Stir and set aside.
18. TOFU AND VEGETABLES
19. blocks (1 pound each) extra-firm tofu
20. Vegetable oil (for sprinkling)
21. tablespoons vegetable oil
22. scallions, cut into 1-inch lengths
23. large carrot, sliced
24. 1/2 Savoy cabbage, thinly sliced
25. pound asparagus, cut into 1-inch pieces
26. bunch watercress, cut into 3-inch lengths
27. package (6 ounces) wide rice noodles
28. On a large plate, sandwich the tofu between 2 thick layers of paper towels. Add a second plate and a weight, and set aside for 10 minutes. Cut across each block to make 8 slices (16 total).
29. In a shallow baking dish, arrange slices in one layer. Pour marinade over them, turning once. Set aside for 15 minutes.
30. Set the oven at 400 degrees. Brush a baking sheet with vegetable oil.
31. Remove tofu from marinade and set on the baking sheet.
32. Strain the marinade into a bowl. Sprinkle the solids over the tofu; reserve the liquid. Bake for 30 to 35 minutes, or until golden and crisp. Set aside 8 pieces for the banh mi.
33. In a large skillet over medium heat, heat the vegetable oil. Add the scallions and carrot. Cook, stirring, for 2 minutes. Add the cabbage and cook 1 minute. Add the asparagus and cook 2 minutes. Add the watercress and cook 2 minutes. Taste for seasoning and stir in 2 tablespoons of marinade or enough to moisten the mixture. Keep hot over low heat.
34. In a bowl, pour boiling water over the noodles; set aside for 2 minutes, separating the noodles with 2 forks. Drain.
35. Divide the noodles among 4 plates. Top each with vegetables and tofu.
|
|