Monday, September 20, 2010

Mixed Vegetables and Tofu in Lime Ginger Sauce (Vegan, Gluten Free)



It's South Asian night at my home with this sweet lime ginger tofu stir fry. I used string beans, red and green peppers, baby corn and broccoli, but you can use what ever veggies you prefer. The tofu is lightly fried to a crispy outside and a moist center that just explodes with a symphony of sweet ginger and garlic and punch of lemon and lime. Tofu is one of those legumes that just absorbs flavor like a sponge and can be morphed into anything you embrace it with.  Serve over hot jasmine rice and reserved marinade.


Servings 4


INGREDIENTS
1 16-oz package extra-firm, water-packed tofu
1 (12-oz) bag Fresh Stir Fry Veggie Medley (or cut your own – whatever veggies you like!)
2 tablespoons canola or peanut oil (any light-tasting oil)
1-1/2 tablespoons water


Marinade
1/4 cup lemon juice
1/4 cup lime juice
1/2 cup soy sauce (Gluten Free)
1/2 cup brown sugar
1 teaspoon minced garlic
teaspoon minced ginger
teaspoon toasted sesame oil


Directions


1. Drain tofu; cut into 6 slices width-wise. Press tofu for at least 30 minutes, preferably 1 hour.


2. Mix ingredients for marinade; Cook over low heat in a saucepan and stir until sugar is completely dissolved. Reserve approx 2/3 cup for sauce, 1/3 cup for actual marinade.


3. Cut pressed tofu into cubes (6 cubes per slice). Place in a glass dish or plastic zipper bag; pour the 1/3 cup of marinade over the tofu. Marinate for at least 1 hour; preferably 4-6.


4. Heat 2 TBSP oil in large skillet or wok over medium/medium-high heat. Remove tofu from marinade.


5. Make sauce: Add reserved marinade to a saucepan. Bring to a rolling boil; boil for 2 minutes to reduce a bit and concentrate the flavors. Continue to stir until sauce starts to thicken; reduce to low heat. Sauce should lightly coat the whisk.


6. Cook Tofu: Add tofu to hot pan, being careful to not overcrowd. You’ll probably need to do it in 2 batches. Resist the urge to touch your tofu cubes until they are golden brown on one side – then use tongs to flip. Once golden brown on both sides, remove from pan. Add veggies to pan (you might need to add a bit more oil) and stir-fry until bright and tender-crisp.


7. Combine: Return tofu to pan with veggies. Add enough sauce so that everything is lightly coated, but not drowning in sauce.
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