Thursday, March 7, 2013

tofu & vegetables with a ginger lime sauce


This is something I have made several times and I just use whatever vegetables I have. Bok choy is good, also red pepper, but I didn't have those this time. It's nice to make this in the afternoon, get my rice cooker set up and come home to have dinner almost ready.

1 cake of firm, or extra firm tofu
1/2 cup onion, sliced into moons
1 cup carrot, chopped
3 cups broccoli, chopped
2 cups mushrooms, sliced
1 cup green beans, chopped
3 TB soy sauce
2 1/2 TB fresh lime juice
1 TB grated ginger
1 tsp grated garlic (about 2 cloves)
1/2 - 1 tsp agave or honey
1/2 cold water
2 TB cornstarch
4 cups low sodium broth

Press the tofu between paper towels or a clean dish cloth for about 10 minutes. I wrap mine several times, put it on a baking sheet and put another baking sheet on top of this and another pan on top of that baking sheet.  You can chop everything and get the soy lime concoction ready while this is happening. Stir fry the tofu in a bit of olive oil for about 3 minutes, reduce the heat and add the soy sauce, lime juice, ginger, garlic, and agave or honey. Stir to coat the tofu and add the vegetables and broth. In a small cup, mix the cornstarch with the cold water. Increase the heat again and slowly stir in the cornstarch mixture. Bring to a boil and stir for a minute or so until the sauce thickens, reduce to a low boil and cook for about 10 minutes until the vegetables are done. Season with salt and chili flakes if you like. Serve over brown rice and garnished with thai basil leaves.

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