Rice (cooked and served on the side)
3 TB soy sauce
3 TB hoisin sauce
1 Tb balsamic vinegar
1 Tb. Asian Chili sauce (like Sriracha)
1 cup water
2 tsp. cornstarch
2 Tb. sesame oil or olive oil
2 scallions, sliced
2 garlic cloves, minced
1 1-inch piece ginger, peeled and minced
Add any vegetables here is what I added:
Mushroom
Red peppers
Green peppers
Broccoli
Fried tofu (If you don't want to fry it just add it the last few minutes of cooking) |
Mix soy sauce, hoisin sauce, vinegar, chili sauce, cornstarch, and water in small bowl until smooth.
Heat the oil and saute the scallions, garlic and ginger for about 30 seconds. Add the harder vegetables like the broccoli and peppers, and finally add the mushroom.
When tender add the reserved soy sauce mixture, simmer until sauce thickens add tofu.
If you want to be fancy reserve some of the green parts of the scallion and sprinkle when done.
Fried Tofu
1 block firm or extra firm tof
3 Tb nutritional yeast
2 Tb flour
2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 Tb olive oil
Slice tofu into 1/2 inch cubes
Use a ziplock bag or bowl and mix all ingredients except the tofu, mix well
Heat large pan and saute over medium heat for about 4-6 minutes, make sure to turn them. Wait until they are a crispy golden brown!
Although my kids didn't eat this either for dinner they had the tofu topped with a little soy sauce, broccoli and rice.
|
|
|
|
|
|
