Thursday, April 12, 2012
buddha's delight with tofu, broccoli and water chestnuts
Buddha's Delight with Tofu, Broccoli and Water Chestnuts
Adapted from Cooking Light Way to Cook Vegetarian
3 tbsp reduced sodium soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp agave nectar
1 pkg extra firm tofu, 1" cubes
1 tbsp vegetable oil
2 small heads of broccoli, chopped (florets and most of the stem)
3 carrots, sliced diagonally
1/2 yellow onion, sliced
1 tbsp minced fresh ginger
3 garlic cloves, minced
2 cups snow peas, trimmed
8 oz can sliced water chestnuts, rinsed and drained
1 tsp cornstarch
1 cup brown rice, cooked (about 3 cups cooked)
In a shallow dish, combine soy sauce, sesame oil, rice vinegar and agave nectar. Toss the tofu in and let marinate in the refrigerator for 1 hour. When ready to use, drain the tofu and reserve the marinade.
Cook broccoli florets, carrot, and broccoli stems in boiling water for 2 minutes; drain. Plunge into ice water. Drain and set aside.
Heat canola oil in a nonstick frying pan over medium-high heat. Add tofu and stir fry for 5 minutes, until lightly browned on all sides. Add in onions, ginger and garlic - stir fry for 30 seconds. Add in broccoli and carrots - stir fry for 1 minute. Add in snow peas and water chestnuts - stir fry for 1 minute. Whisk together marinade and cornstarch. Add this mixture to pan; bring to a boil. Cook for another 2-3 minutes, or until marinade has thickened. Serve with rice and Sriracha.