Spicy Smoked Broccoli and Tofu

[Guest guest]

Spicy Smoked Broccoli and Tofu

 

2 tbsps. brown rice vinegar

3 tbsps. soy sauce

 

1 tbsp. honey, can replace with maple syrup

2 tbsps. sherry

1 tsp. ground mustard

red pepper

flakes to taste

1 tbsp. cornstarch or arrowroot

2 tbsps. 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 extra firm tofu cake, 14 ozs, pressed

and sliced 1/2 inch thick

1 cup raw white rice, cooked.

 

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 degrees

until the tofu is warmed through and the broccoli is tender. About 30 to 45

minutes. Drizzle the broccoli and tofu with the remaining sauce and serve over

rice. Yields 4 to 6 servings.