| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetable | 4 | Servings |
INGREDIENTS
| 2 | T | Brown rice vinegar |
| 3 | T | Soy sauce |
| 1 | T | Honey |
| 2 | T | Sherry |
| 1 | t | Ground mustard |
| Red pepper flakes to taste | ||
| 1 | T | Cornstarch or arrowroot |
| 2 | T | Grated fresh ginger |
| 2 | Cloves garlic, crushed and | |
| minced | ||
| 1/4 | c | Freshly minced scallions |
| white part only | ||
| 3/4 | c | Water |
| 1 | lb | Broccoli, tough outer stems |
| trimmed and pared | ||
| blanched | ||
| 1 | 14-oz extra firm tofu | |
| cake pressed and sliced | ||
| 1/2 inch thick | ||
| 1 | c | Raw white rice, cooked |
INSTRUCTIONS
Barbecue season arrived here in Ontario! The Ottawa Citizen published these recipes which were taken from "Grilling from the Garden: Vegetarian Dishes for the Outdoor Cook." I know people will be happy to see these. In a saucepan, combine the vinegar, soy sauce, honey, sherry, mustard, red pepper flakes, cornstarch or arrow root, ginger, garlic, scallions and water. Bring the mixture to a simmer and cook, stirring constantly until it thickens, about 7 minutes. Brush the mixture on the broccoli and tofu and grill on high heat until the tofu is warmed through and the broccoli is tender, about 6-8 minutes. Drizzle the broccoli and tofu with the remaining sauce and serve over the rice. Makes 4-6 servings. AE165@FREENET.CARLETON.CA (CHRIS CORRIGAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 652
Calories From Fat: 104
Total Fat: 12.2g
Cholesterol: 14.7mg
Sodium: 693.7mg
Potassium: 420.9mg
Carbohydrates: 106.8g
Fiber: 3.6g
Sugar: 5.6g
Protein: 27g