| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | 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 | Extra firm tofu cake, 14-oz | |
| pressed and sliced 1/2 | ||
| inch | ||
| thick | ||
| 1 | c | Raw white rice, cooked. |
INSTRUCTIONS
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. 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 [email protected] on Aug 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1519
Calories From Fat: 186
Total Fat: 20.9g
Cholesterol: 58.8mg
Sodium: 2729mg
Potassium: 870.3mg
Carbohydrates: 270g
Fiber: 10g
Sugar: 19.8g
Protein: 49.9g