| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | 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 | Extra firm tofu cake; 14-oz, pressed and sliced 1/2 inch thick | |
| 1 | c | Raw white rice; cooked. |
INSTRUCTIONS
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. Marinate the broccoli and tofu in the mixture for at least 30 minutes in the refrigerator. Smoke at 215 deg. until the tofu is warmed through and the broccoli is tender. About 30 - 45 minutes. 3. Drizzle the broccoli and tofu with the remaining sauce and serve over rice. NOTE: This can also be served over a vegetable fried rice with great results. Makes 4-6 servings. Posted to bbq-digest V5 #459 by RockMc@aol.com on Aug 12, 1997
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”