Wednesday, May 15, 2013

Mongolian Tofu

Mongolian Tofu and Roasted Broccoli with chili sauce

In discussing our ‘vegan at home diet’, most people assume we eat a lot of tofu or tempeh.  We don’t, mostly because I have this thing about tofu and tempeh.  It seems to be too processed, though my tasting partner says it is no more processed than cheese.  Hmmm, he might have a point.  I checked on line and there are web sites that explain how to make tofu at home and it is very similar to making cheese at home.  Okay, perhaps I need to give tofu another try.  So I did.  I  found a Mongolian beef recipe and substituted tofu as the protein, with some modifications.  My tasting partner said it smelled divine, and it was rich and flavorful over brown rice.  We will be enjoying this recipe again while we follow our ‘vegan at home diet’.

 recipe after the jump

Mongolian Tofu.


1 Block Extra Firm Tofu, pressed and cubed (to press, place the tofu block on a plate and cover with a few paper towels or a clean kitchen towel. Place a heavy pan on top of the towel for at least 30 minutes.)

1-2 Tbls of a Neutral Oil
2 Tbsp. Cornstarch
1 red bell pepper, diced
1 ½  Tbls. Sesame Oil
1 tsp. Fresh Ginger, grated
5 Cloves Garlic, minced
3/4 Cup Low Sodium Soy Sauce
3/4 Cup Water
3/4 Cup Brown Sugar
2 Green Onion, chopped
¼ cup of Cashews, optional

Cooked brown rice

Heat neutral oil in a skillet over medium-high heat.
Add diced red peppers, and sauté for about 3-4 minutes to soften.

Add the cornstarch to the tofu in a small bowl and toss to coat.
Add the tofu to the skillet and cook until browned on all sides, about 6 minutes.

While the tofu is cooking, combine the ginger, garlic, soy sauce, water and brown sugar. Mix well.

When tofu has browned, add the sauce and the cashews, stir, and then bring to a simmer before reducing heat to low. Simmer for 5-10 minutes, until sauce has thickened and reduced.
Serve over brown rice and garnish with green onion.

Roasted Broccoli

preheat oven to 400 *

Trim and cut up broccoli into pieces.
Toss with a small amount of olive oil.
Spread in one layer on sheet pan.
Roast for about 20-30 minutes, until broccoli starts to caramelize and brown.
Pour a small amount of store bought Thai chili sauce over broccoli and serve.

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