Teriyaki Tofu and Root Vegetables

[Guest guest]

Teriyaki Tofu and Root Vegetables

4 Servings—Egg- & Dairy-free

 

 

I use carrots, parsnips and daikon, but feel free to

substitute your favorite roots. You will need a total

of about 1 pound of vegetables.

 

Menu plan: While the tofu is simmering, cook up some

quick brown rice and make a simple watercress,

cucumber and orange salad tossed with brown rice

vinegar and a drizzle of olive oil.

 

 

1 1/2 cups apple juice or cider

1/4 cup tamari or soy sauce

2-inch piece ginger, peeled and cut into 3 pieces

3 cloves garlic, peeled

2 Tbs. maple syrup

1 lb. extra-firm tofu

2 medium carrots, peeled and cut into 1-inch pieces

1 medium parsnip, peeled and cut into 1-inch pieces

5-inch chunk daikon, peeled and cut into 1-inch pieces

(see glossary, p. 99)

1 Tbs. vegetable or peanut oil

water

1 Tbs. sesame seeds

2 Tbs. chopped fresh cilantro

1. Bring large pot of lightly salted water to a boil.

 

2. In medium saucepan, combine apple juice, tamari,

ginger, garlic and maple syrup. Place tofu on its side

and cut into 4 even slabs. Cut each slab on diagonal

into triangles. You should have 8 triangles. Add tofu

to saucepan and bring liquid to a boil. Reduce heat

and simmer 10 minutes. Remove tofu, set on plate and

pat dry. Reserve marinade.

 

3. Add carrots, parsnip and daikon pieces to boiling

water. Cook until vegetables are just tender, about 8

minutes. Drain and set aside.

 

4. In large nonstick skillet, heat oil over

medium-high heat. Add tofu and cook until golden

brown, about 3 minutes per side. Remove to plate.

 

5. Pour reserved marinade into skillet and bring to a

boil. Add dissolved arrowroot and stir continuously

until mixture thickens, about 1 minute. Stir

vegetables and tofu into glaze and toss to coat.

 

6. Transfer mixture to serving platter

 

or 4 individual plates. Sprinkle with sesame seeds and

cilantro and serve.

 

PER serving: 244 CAL; 8 G PROT; 8 TOTAL FAT (0 SAT.

FAT); 34 G CARB.; CHOL; 876 MG SOD.; 4 FIBER

 

 

 

 

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