Sunday, August 7, 2011

RAINBOW TOFU



Ingredients:

1 Tbsp chopped ginger
2 Tbsp chopped onion
5 Tbsp grapeseed oil
16 oz extra firm tofu
8 oz broccoli
3/4 C chopped green pepper
3/4 C chopped red sweet pepper
3/4 C baked pumpkin
3/4 C of mushroom


Sauce:

Mix ingredients together
3 Tbsp sauce
1 1/2 tsp sugar
1/2 tsp mushroom powder
1/2 tsp black vinegar
2 Tbsp water
2 tsp tapioca starch
1 tsp sesame oil


Directions:

1.Cut tofu into rectangular pieces [roughly 2x4 in, 1/2” thick]. Marinate with sea salt, black pepper, and garlic powder for at least 1/2 hour.
2.Cook broccoli in boiling water with a pinch of salt for 1-2 minutes. Drain the broccoli and rinse with cold water to maintain its green color.
3.Heat 3 Tbsp oil in a frying pan and pan fry the tofu pieces until golden brown. Place aside and cover to keep warm.
4.Pour 2 Tbsp oil in the same pan and fry ginger and onion until fragrant. Add red sweet pepper and 2 Tbsp water, then cover with lid for 1 minutes. Add green pepper and cover for another minute. Lastly, add mushroom and baked pumpkin. Cover for a minute or until soft.
5.Pour sauce over vegetables in frying pan. Stir 1/2 minute or until it thickens.
6.Plate the broccoli and tofu. Arrange broccoli between each tofu. Pour the vegetable mixture over the tofu and broccoli and serve.

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