asian barbecued tofu and vegetables

Name: Asian Barbecued Tofu and Vegetables
Yield: 4
Cuisine: Asian
Ingredients: ## UTENSILS; - 11 in skillet, 5 qt wok; ## INGREDIENTS:; 1 package(s) (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 ounce(s) can sliced water chestnuts; ## SAUCE:; 1 small onion, cut with cone #2 (stringer cone so will do a large shredd); 3 clove(s) garlic, minced; 2 teaspoon(s) fresh ginger root, grated with cone #1 (shredder cone is good for very fine grating); 8 ounce(s) tomato sauce; 1/4 cup(s) hoisin sauce ( found in asian section of grocery store); 2 tablespoon(s) seasoned rice wine vinegar; 1/4 teaspoon(s) vegan worcestershire sauce; 1 tablespoon(s) low sodium soy sauce or tamari; 1 tablespoon(s) spicy brown mustard; 1/4 teaspoon(s) crushed red pepper; 2 teaspoon(s) molasses; 1/4 teaspoon(s) five spice powder; 1/8 teaspoon(s) ground black pepper; - sea salt (optional); 2 tablespoon(s) water

(1 RATING)

49 Pinches 1 Photo

Joan Hunt

Youngsville, NC

Updated on Apr 11, 2011

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.

Rate

prep time

cook time

method ---

yield 4 servings

Ingredients

UTENSILS
- 11 in skillet, 5 qt wok
INGREDIENTS:
1 package (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 ounces can sliced water chestnuts
SAUCE:
1 small onion, cut with cone #2 (stringer cone so will do a large shredd)
3 cloves garlic, minced
2 teaspoons fresh ginger root, grated with cone #1 (shredder cone is good for very fine grating)
8 ounces tomato sauce
1/4 cup hoisin sauce ( found in asian section of grocery store)
2 tablespoons seasoned rice wine vinegar
1/4 teaspoon vegan worcestershire sauce
1 tablespoon low sodium soy sauce or tamari
1 tablespoon spicy brown mustard
1/4 teaspoon crushed red pepper
2 teaspoons molasses
1/4 teaspoon five spice powder
1/8 teaspoon ground black pepper
- sea salt (optional)
2 tablespoons water

How To Make asian barbecued tofu and vegetables

Step 1

Slice the tofu into 1/2-inch thick slices.

Step 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.
Step 3

Cut the slices into triangles or other shapes.
Step 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.
Step 5

Brown well on both sides. If it is sticking to the skillet place the lid on to release.
Step 6

When they are done, place them in pre heated 5 quart wok, or 11 inch skillet.
Step 7

Add 3-5 tbsp of water for Sautéing.
Step 8

Add the onions, garlic, and ginger saute’ until the onion softens, about 3 minutes.
Step 9

Add the remaining ingredients, vegetables, chestnuts, place the lid on and let cook for 5-8 min. on medium temp-down to low.
Step 10

Pour the sauce over the tofu and vegetables and stir well to combine. Serve over brown rice.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes