2 tbsp Brown rice vinegar
3 tbsp Soy sauce
1 tbsp Honey
2 tbsp Sherry
1 tsp Ground mustard
Red pepper flakes to taste
1 tbsp Cornstarch or arrowroot
2 tbsp Grated fresh ginger
2 Cloves garlic, crushed and minced
1/4 cup Freshly minced scallions, white part only
3/4 cup 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 cup Raw white rice, cooked
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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.
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