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range-Glazed Tofu and Broccoli (vegan)

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A good recipe even for people who don't like the texture of ordinary

tofu. Use can use the baking technique, with or without marinade, to

prepare tofu for other dishes, too. If you do use the amirnade,

remember to adjust the soysauce/salt level in your recipe.

 

Shoshana=20

 

Orange-Glazed Tofu and Broccoli

4 to 6 servings

 

Two cakes tofu=20

 

Marinade:

Soy sauce alone or with added

vinegar and brown sugar=20

 

Sauce:

2 Tbs soy sauce

3 Tbs undiluted orange juice concentrate

3 Tbs water

1 Tbs vinegar

2 tps sesame oil

2 tps grated fresh ginger, or 1/2 tps ground ginger

 

1 Tbs vegetable oil

4 cups broccoli flowers, cut into bite-sized pieces

4-6 scallions, cut on the diagonal (use the white part and approx.

half of the green)

2 cloves garlic, minced

1 large red or orange bell pepper, cut into short, thin strips

 

Toasted slivered almonds or chopped cashews, optional

 

1.Bake the tofu: Wipe dry well, slice, place on a non-stick baking pan

(or one lined with baking parchment), baste with soy sauce (or a

combination of soy sauce, vinegar and brown sugar) and bake in hot

(200oC) oven for 25-30 minutes, until it is crunchy on the outside but

still soft inside.=20=20

 

2. Stir the first sauce ingrediants (soy sauce through ginger)

together and set aside until needed.=20

 

3. Heat the oil with two tablespoons of water in a stir fry pan. Add

the broccoli and garlic. Cover and cook until the broccoli is bright

green and tender-crisp, about 3 to 4 minutes.

 

4. Stir in the bell pepper and tofu and stir-fry over high heat for 2

to 3 minutes. Pour in the sauce (Plus leftover marinade, if you wish)

and cook just until everything is well heated through. Serve at once.

Top individual portions with almonds or cashews (optional).