Wednesday, April 6, 2011
Orange Glazed tofu and Broccoli
I always spell broccoli wrong. I'm not sure why. I guess if I took my time and though about it maybe I'd spell it right. Anyway- today was crappy and uneventful (except for my lunchtime power yoga class- that was nice) so here's the dinner I made! It's a favorite from the Vegetarian Family Cookbook by Nava Atlas.
Orange Glazed Tofu
2 Tbsp cornstarch
1/4 cup H20
1/4 cup orange juice concentrate
1 Tbsp rice wine vinegar
2 tsp sesame oil
1 tsp grated ginger
1 Tbsp olive oil
2 Tbsp H20
2 large broccoli crowns - chopped into trees
2 garlic cloves minced --- I am fresh out of elephant garlic :-(
1 red pepper sliced into thin, thin, matchstick strips
1 block firm tofu (the recipe calls for 2 blocks baked tofu, but I like mine squishy)
Mix cornstarch with water until dissolved. Add the rest of ingredients (concentrate, vinegar, sesame oil, ginger) to the mixture - and you have your sauce. Congrats.
Now, mix oil and water in a wok and heat the garlic and broccoli in it for a second, then cover and cook for 2-4 minutes. Add peppers and cook until a little soft, then add the tofu trying not to break it. Add the sauce and stir until thickened - maybe 5 minutes.
I served this with a favorite beet, goat cheese, orange and pecan salad.