How are you doing with Meatless Mondays? Have you tried something new you've enjoyed? Have you surprised yourself or others with something you didn't think would be as tasty as it was?
In keeping with Meatless Mondays, here is another recipe from Jerol Kennedy, supplied by the Humane Society and adapted from a recipe by Lauren Ulm of Vegan Yum
Yum.
Broccoli-Almond Sweet-and-Sour Tofu SERVES 4
Nutritional info per serving:
Calories: 490
Fat: 26 g
Fiber: 13 g
Protein: 7 g
Carbs: 50 g
Sodium: 613 mg
Ingredients
1-2 cups steamed broccoli
1/4 - 1/2 cup sliced almonds
Steamed rice
Sauce
3 1/2 tablespoons seasoned rice vinegar
1/4 cup water
2 tablespoons plus 2 teaspoons sugar
1 tablespoon tamari
1 tablespoon ketchup
1 teaspoon molasses
1/4 teaspoon ginger powder
1/2 teaspoon salt (omit if sodium is a concern)
1 1/2 tablespoons cornstarch plus 2 tablespoons water
Tofu
1 tub extra-firm tofu, pressed
1/4 cup peanut or canola oil (use less if fat is a concern)
1/4 cup cornstarch
2 teaspoons cornstarch, plus 4 teaspoons soy or almond milk
(or water), mixed
Sesame seeds for garnish
Preparation
1. Slice the tofu into triangles or small cubes. Smaller
pieces are better for this recipe.
2. Toss the tofu with the cornstarch-and-milk/water mixture
until coated. Then toss the pieces in the 1/4 cup of cornstarch until each
piece is coated and dry, adding more cornstarch if needed.
3. Heat the oil in a large nonstick skillet or wok.
4. While the oil is heating, mix the sauce ingredients,
except for the cornstarch mixture, in a small sauce pan and whisk over medium
heat until the sugar and salt dissolve. Then add the cornstarch mixture and
whisk until the sauce thickens.
5. Watch the sauce so it doesn't thicken too much and burn.
When the sauce is thick enough to stick to food rather than puddle below it,
turn off the heat and set the sauce aside.
6. Place the tofu in the hot oil, being careful not to burn
yourself. (Don't crowd the tofu pieces together or they will stick to each
other, so fry them in batches if needed.) Fry for 3-5 minutes until golden on
the bottom, then gently turn and brown the other side.
7. When the tofu is almost done frying, scatter the sliced
almonds on top so they fall into the oil. As soon as the nuts start to turn
color, take the pan off the heat and very carefully drain the oil into a
heat-proof container to re-use or dispose of properly. Almonds taste burned
before they look burned, so don't let them sit in the oil too long.
8. Transfer the tofu and almonds to a large bowl and add the
steamed broccoli. Toss the mixture with the sweet-and-sour sauce, and serve it
over rice.
Slightly adapted from a recipe by Lauren Ulm of Vegan Yum
Yum
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