Daily Treat: December 14
Dec. 14th, 2009 07:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rsadelleThis is what I had for dinner tonight. It's now one of my favorite recipes, and it's from Dreena Burton's Eat, Drink & Be Vegan (and, yes, it bugs me every time I get the book out that it has only one comma).
Broccoli Cashew Teriyaki Tofu Stir-Fry
Tofu:
1 pkg (12 oz) firm or extra-firm tofu, cubed 1/2-3/4-in thick
1 tbsp tamari
1.5 tbsp rice wine vinegar or red wine vinegar
Teriyaki Sauce:
1/3 cup tamari
1/4 cub water
3.5 tbsp agave nectar
1-1.5 tbsp freshly squeezed lemon juice
1 tbsp toasted sesame oil
1 tsp blackstrap molasses
5-6 cloves garlic, minced
2-2.5 tsp freshly grated ginger
1 tbsp arrowroot powder
Stir-Fry:
1-2 tbsp canola or olive oil
4.5-5 cups broccoli (florets and peeled stalks), chopped (about 1/2 lb)
1-2 pinches sea salt
1-2 tbsp water
1.5 cups red, yellow, or orange bell pepper, sliced (1 medium-large pepper)
1/2-3/4 cup raw cashews
1/2 cup green onions, sliced
Ingredients Notes: I use store-bought (not fresh) lemon juice, garlic and ginger, and frozen broccoli. Green onions freeze well, so if you don't use them very often, just chop them all, freeze, and just use what you need. Recently I've been adding some carrot to this. I also usually make half this recipe at a time. (Partially because I don't think my pan is big enough to make the whole thing.)
Pour tamari and vinegar over tofu in shallow dish and marinate for 10 minutes or longer (flip tofu once while marinating). Whisk ingredients for teriyaki sauce until arrowroot is dissolved. In a large frying pan or wok on high, heat 1/2-1 tbsp oil. Add tofu, saute for 4-5 minutes, then turn over to saute for another 3-4 minutes, until lightly brown on each side. Remove from pan and set aside. Reduce heat to medium, add another 1/2-1tbsp oil, add broccoli, salt, and water. Toss, cover, and cook for 4-5 minutes, until broccoli turns bright green, then add bell peppers and saute uncovered for another 1-2 minutes. Add teriyaki sauce and increase heat to high. Toss to coat, and let sauce come to a slow boil. As soon as sauce has reached a slow boil and has thickened, add tofu, cashews, and green onions, and toss to combine. Remove pan from heat and serve immediately.
Preparation Note: All of the temperatures in this are too hot. I think maybe my stove just runs hot, but consider it a potential cautionary tale.
Serving Note: She suggests serving over rice or soba noodles. I just eat it over rice.
Broccoli Cashew Teriyaki Tofu Stir-Fry
Tofu:
1 pkg (12 oz) firm or extra-firm tofu, cubed 1/2-3/4-in thick
1 tbsp tamari
1.5 tbsp rice wine vinegar or red wine vinegar
Teriyaki Sauce:
1/3 cup tamari
1/4 cub water
3.5 tbsp agave nectar
1-1.5 tbsp freshly squeezed lemon juice
1 tbsp toasted sesame oil
1 tsp blackstrap molasses
5-6 cloves garlic, minced
2-2.5 tsp freshly grated ginger
1 tbsp arrowroot powder
Stir-Fry:
1-2 tbsp canola or olive oil
4.5-5 cups broccoli (florets and peeled stalks), chopped (about 1/2 lb)
1-2 pinches sea salt
1-2 tbsp water
1.5 cups red, yellow, or orange bell pepper, sliced (1 medium-large pepper)
1/2-3/4 cup raw cashews
1/2 cup green onions, sliced
Ingredients Notes: I use store-bought (not fresh) lemon juice, garlic and ginger, and frozen broccoli. Green onions freeze well, so if you don't use them very often, just chop them all, freeze, and just use what you need. Recently I've been adding some carrot to this. I also usually make half this recipe at a time. (Partially because I don't think my pan is big enough to make the whole thing.)
Pour tamari and vinegar over tofu in shallow dish and marinate for 10 minutes or longer (flip tofu once while marinating). Whisk ingredients for teriyaki sauce until arrowroot is dissolved. In a large frying pan or wok on high, heat 1/2-1 tbsp oil. Add tofu, saute for 4-5 minutes, then turn over to saute for another 3-4 minutes, until lightly brown on each side. Remove from pan and set aside. Reduce heat to medium, add another 1/2-1tbsp oil, add broccoli, salt, and water. Toss, cover, and cook for 4-5 minutes, until broccoli turns bright green, then add bell peppers and saute uncovered for another 1-2 minutes. Add teriyaki sauce and increase heat to high. Toss to coat, and let sauce come to a slow boil. As soon as sauce has reached a slow boil and has thickened, add tofu, cashews, and green onions, and toss to combine. Remove pan from heat and serve immediately.
Preparation Note: All of the temperatures in this are too hot. I think maybe my stove just runs hot, but consider it a potential cautionary tale.
Serving Note: She suggests serving over rice or soba noodles. I just eat it over rice.