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Whenever we have tofu at home, Sunday's lunch is normally chinese or thai. It would be a simple Garlic basil tofu fried rice, Thai Green Curry or Tofu Szechwan. Last week I tried this simple Buddha's Delight, a true vegetarian Chinese dish with ample fresh vegetables and tofu on a soy based sauce. Ever since I got this Cooking Light - way to Cook Vegetarian cookbook, I have been wanting to try all the recipes in it. This recipe is my third attempt from the book. I have already tried and posted the Tofu Szechwan. I also made Vegetarian Chili for dinner one day, which was truly scrumptious, but couldn't get decent pictures since it is winter, it starts getting dark here by 4 PM.
Ingredients:
Carrots - 3 - peeled and sliced on the bias
Broccoli - 1 - cut into florets
Snow peas - a handful
Green onions / Spring onion greens - 1-1/2 cups
Ginger - grated - 1 tbsp
Garlic - 2 cloves - minced
Salt - 1/2 tsp or to taste
Oil - 2 tsp
Extra Firm Tofu - 1 block
Sauce:
Vegatable broth - 1 cup
Corn Starch - 1 tbsp
Marinade:
Soy Sauce (Low sodium) - 3 tbsp
Sesame oil - 1 tbsp
Rice wine vinegar - 1 tbsp
Sugar - 1 tsp
Method:
Press the tofu to remove excess liquid. Cut into small cubes or triangles. Mix the ingredients for the marinade the toss the tofu in it. Keep it covered in the refrigerator for 1 hour, mixing once in between. Mix the broth and corn starch in another small bowl with a whisk. Drop the broccoli florets and the carrot slices into boiling water for about 90 seconds and drain and plunge immediately into an ice bath. Let it rest for a few minutes and then drain again. Heat oil in a wide non-stick skillet. Drain the tofu and reserve the marinade. Add the tofu to the skillet and fry for about 7-10 minutes in medium-high heat until all the sides are light brown. Now add the green onions, garlic, ginger and fry for a couple of minutes. Add the snowpeas and fry for a minute followed by the broccoli and carrots. After about 5 minutes, add the sauce mixture, reserved marinade and salt. Cook in medium flame until the sauce thickens a bit. Serve hot over steamed rice.
Notes: Any vegetable can be added to this dish. Baby corns, bamboo shoots, cauliflower, water chestnuts are best additions.
Linking this up to Vegan Thursdays.
Carrots - 3 - peeled and sliced on the bias
Broccoli - 1 - cut into florets
Snow peas - a handful
Green onions / Spring onion greens - 1-1/2 cups
Ginger - grated - 1 tbsp
Garlic - 2 cloves - minced
Salt - 1/2 tsp or to taste
Oil - 2 tsp
Extra Firm Tofu - 1 block
Sauce:
Vegatable broth - 1 cup
Corn Starch - 1 tbsp
Marinade:
Soy Sauce (Low sodium) - 3 tbsp
Sesame oil - 1 tbsp
Rice wine vinegar - 1 tbsp
Sugar - 1 tsp
Press the tofu to remove excess liquid. Cut into small cubes or triangles. Mix the ingredients for the marinade the toss the tofu in it. Keep it covered in the refrigerator for 1 hour, mixing once in between. Mix the broth and corn starch in another small bowl with a whisk. Drop the broccoli florets and the carrot slices into boiling water for about 90 seconds and drain and plunge immediately into an ice bath. Let it rest for a few minutes and then drain again. Heat oil in a wide non-stick skillet. Drain the tofu and reserve the marinade. Add the tofu to the skillet and fry for about 7-10 minutes in medium-high heat until all the sides are light brown. Now add the green onions, garlic, ginger and fry for a couple of minutes. Add the snowpeas and fry for a minute followed by the broccoli and carrots. After about 5 minutes, add the sauce mixture, reserved marinade and salt. Cook in medium flame until the sauce thickens a bit. Serve hot over steamed rice.
Notes: Any vegetable can be added to this dish. Baby corns, bamboo shoots, cauliflower, water chestnuts are best additions.
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