Tofu and vegetables

Community Recipe from

Ingredients

  • 1 tofu

Preparation

  1. Baked tofu with vegetable stir-fry




  2. Serves 4 with leftovers

  3. MARINADE

  4. ¼ cup soy sauce
  5. 2 tablespoons sweet red chili sauce
  6. 2 tablespoons lime juice
  7. 2 tablespoons rice wine vinegar
  8. 2 tablespoons vegetable oil
  9. 1½ teaspoons dark brown sugar
  10. 4 scallions, thinly sliced
  11. ¼ cup dry-roasted peanuts, coarsely chopped
  12. 1 piece (2 inches) fresh ginger, finely chopped
  13. Related
  14. Start with baked tofu, end with vegetarian banh mi
  15. Night 2: Recipe for vegetarian tofu banh mi

  16. 1. In a bowl, combine soy and chili sauces, lime juice, vinegar, oil, sugar, scallions, peanuts, and ginger.

  17. 2. Stir and set aside.

  18. TOFU AND VEGETABLES

  19. 2 blocks (1 pound each) extra-firm tofu
  20. Vegetable oil (for sprinkling)
  21. 2 tablespoons vegetable oil
  22. 4 scallions, cut into 1-inch lengths
  23. 1 large carrot, sliced
  24. ½ Savoy cabbage, thinly sliced
  25. 1 pound asparagus, cut into 1-inch pieces
  26. 1 bunch watercress, cut into 3-inch lengths
  27. 1 package (6 ounces) wide rice noodles
  28. 1. On a large plate, sandwich the tofu between 2 thick layers of paper towels. Add a second plate and a weight, and set aside for 10 minutes. Cut across each block to make 8 slices (16 total).

  29. 2. In a shallow baking dish, arrange slices in one layer. Pour marinade over them, turning once. Set aside for 15 minutes.

  30. 3. Set the oven at 400 degrees. Brush a baking sheet with vegetable oil.

  31. 4. Remove tofu from marinade and set on the baking sheet.

  32. 5. Strain the marinade into a bowl. Sprinkle the solids over the tofu; reserve the liquid. Bake for 30 to 35 minutes, or until golden and crisp. Set aside 8 pieces for the banh mi.

  33. 6. In a large skillet over medium heat, heat the vegetable oil. Add the scallions and carrot. Cook, stirring, for 2 minutes. Add the cabbage and cook 1 minute. Add the asparagus and cook 2 minutes. Add the watercress and cook 2 minutes. Taste for seasoning and stir in 2 tablespoons of marinade or enough to moisten the mixture. Keep hot over low heat.

  34. 7. In a bowl, pour boiling water over the noodles; set aside for 2 minutes, separating the noodles with 2 forks. Drain.

  35. 8. Divide the noodles among 4 plates. Top each with vegetables and tofu.
June 2012

This recipe is a personal recipe added by pamswearingen and has not been tested or endorsed by MyRecipes.

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