| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Brown rice vinegar |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Honey |
| 2 |
tb |
Sherry |
| 1 |
ts |
Ground mustard |
|
|
Red pepper flakes to taste |
| 1 |
tb |
Cornstarch or arrowroot |
| 2 |
tb |
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.
1. 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.
2. 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.
3. 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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