Sunday, March 7, 2010

Sweet and Sour Tofu with Broccoli, Almonds, and Mushrooms

SUNSHINE!!! SOOOO happy to see sunshine! Even if it does rain all next week!
I sat out on the deck and took a nap this afternoon and the horses got to spend all weekend out in the pastures. I might actually survive this winter!

Here is a quick, nutritious, and yummy dinner. It was great for the kind of week we had. The ingredient list is long, but it comes together very quickly!

Sweet and Sour Tofu with Broccoli, Almonds, and Mushrooms

1 box extra firm tofu, drained, pressed, and cut into 1" cubes
2 tsp Ener-G egg replacer mixed with 4 tsp water
1/3 cup cornstarch
1/4 cup peanut or canola oil
2 tsp ground ginger
2 tsp garlic granules
1 1/3 cup vegetable stock
4 tbs soy sauce
4 tbs brown sugar
red pepper flakes to taste
2 tbs sherry (optional)
2 tbs seasoned rice vinegar (can use plain white vinegar)
1 tbs corn starch mixed with 2 tbs water
1 lb frozen broccoli florets
8 oz crimini mushroom, sliced
1/3 cup toasted slivered almonds
2 tbs sesame seeds for garnish

For the tofu:

After draining and pressing tofu, cut it into 1" cubes. Toss these cubes in the Ener-G egg mixture, making sure to coat all the tofu. Put the 1/3 cup of cornstarch in a plastic bag. Add the tofu and shake to coat. Set aside.

For the sauce:
In a medium sauce pan, combine ginger, garlic, vegetable stock, soy sauce, sugar, red pepper and vinegar. Heat to a simmer and add corn starch and water mixture. Stir constantly until thickened. Remove from heat.

Heat oil in a wok, large non-stick, or cast iron skillet until very hot. Add tofu cubes and fry until browned on all sides.

While the tofu is frying, pan roast the broccoli and mushrooms using this method.

When tofu is brown and crispy on all sides, add the broccoli and mushrooms and pour the sauce over everything. Stir gently to combine. Sprinkle toasted almonds over top and garnish with sesame seeds.

Serve over fragrant jasmine or basmati rice.

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