Asian Barbecued Tofu and Vegetables

1
Joan Hunt

By
@vegancook

I use my Saladmaster when making this so the recipe is written to fit that but i have added notes on the end of the ingredients that are processed with the cones of it so you can emulate what the Saladmaster does with your food processor or hand graters.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 servings

Ingredients

  • UTENSILS

  • ·
    11 in skillet, 5 qt wok
  • INGREDIENTS:

  • 1 pkg
    (about 1 lb.) extra-firm, regular tofu
  • VEGETABLES:

  • 2-3
    stalks of broccoli cut into bite size pieces
  • 2 medium
    zucchini, cut with cone #3 (french fry cone so cuts into short sticks)
  • 1/2 large
    red or green bell pepper, cut into 1-inch slices
  • 18 oz
    can sliced water chestnuts
  • SAUCE:

  • 1 small
    onion, cut with cone #2 (stringer cone so will do a large shredd)
  • 3 clove
    garlic, minced
  • 2 tsp
    fresh ginger root, grated with cone #1 (shredder cone is good for very fine grating)
  • 8 oz
    tomato sauce
  • 1/4 c
    hoisin sauce ( found in asian section of grocery store)
  • 2 Tbsp
    seasoned rice wine vinegar
  • 1/4 tsp
    vegan worcestershire sauce
  • 1 Tbsp
    low sodium soy sauce or tamari
  • 1 Tbsp
    spicy brown mustard
  • 1/4 tsp
    crushed red pepper
  • 2 tsp
    molasses
  • 1/4 tsp
    five spice powder
  • 1/8 tsp
    ground black pepper
  • ·
    sea salt (optional)
  • 2 Tbsp
    water

How to Make Asian Barbecued Tofu and Vegetables

Step-by-Step

  1. Slice the tofu into 1/2-inch thick slices.
  2. 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.
  3. Cut the slices into triangles or other shapes.
  4. 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.
  5. Brown well on both sides. If it is sticking to the skillet place the lid on to release.
  6. When they are done, place them in pre heated 5 quart wok, or 11 inch skillet.
  7. Add 3-5 tbsp of water for Sautéing.
  8. Add the onions, garlic, and ginger saute’ until the onion softens, about 3 minutes.
  9. Add the remaining ingredients, vegetables, chestnuts, place the lid on and let cook for 5-8 min. on medium temp-down to low.
  10. Pour the sauce over the tofu and vegetables and stir well to combine. Serve over brown rice.

Printable Recipe Card

About Asian Barbecued Tofu and Vegetables

Course/Dish: Other Main Dishes
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy




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