Other Main Dishes
Asian Barbecued Tofu and Vegetables
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Family Tested & Approved
(about 1 lb.) extra-firm, regular tofu
stalks of broccoli cut into bite size pieces
zucchini, cut with cone #3 (french fry cone so cuts into short sticks)
red or green bell pepper, cut into 1-inch slices
can sliced water chestnuts
onion, cut with cone #2 (stringer cone so will do a large shredd)
fresh ginger root, grated with cone #1 (shredder cone is good for very fine grating)
hoisin sauce ( found in asian section of grocery store)
seasoned rice wine vinegar
vegan worcestershire sauce
low sodium soy sauce or tamari
spicy brown mustard
crushed red pepper
five spice powder
ground black pepper
Slice the tofu into 1/2-inch thick slices.
Place them on a few paper towels and cover them with 2 or 3 more. Press lightly to remove some of the moisture from the tofu.
Cut the slices into triangles or other shapes.
Pre Heat skillet or square griddle on medium temperature for 2 min. (test to see if ready by adding water to see if it beads), place the tofu slices on heated skillet.
Brown well on both sides. If it is sticking to the skillet place the lid on to release.
When they are done, place them in pre heated 5 quart wok, or 11 inch skillet.
Add 3-5 tbsp of water for Sautéing.
Add the onions, garlic, and ginger saute’ until the onion softens, about 3 minutes.
Add the remaining ingredients, vegetables, chestnuts, place the lid on and let cook for 5-8 min. on medium temp-down to low.
Pour the sauce over the tofu and vegetables and stir well to combine. Serve over brown rice.
Last Updated: Tue, May 17, 2011