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



Show 4 Comments & Reviews

Recipes to Use Up Fresh Strawberries


On my food shopping trips, I’ve noticed strawberries look quite tasty. They’re bright red, big, and look juicy. I finally decided to pick up a quart to give them a try. Snacking on fresh strawberries is delicious (especially with a little cream), but I plan on using them in a recipe too. And, while I […]

17 Healthy Homemade Snacks for Kids


Finding delicious and nutritious snacks that your kids will actually eat can be a challenge, but we’re here to help. These 17 homemade, kid-friendly snacks range from fruit roll ups to carrot fries to muffins to chocolate peanut butter banana bites – essentially everything your kids are craving you can make right from your kitchen.

13 Pasta Salad Recipes Perfect for Summertime


Light and fresh, pasta salad is perfect for summertime. It’s a quick and easy to make dish to bring to a cookout or potluck. Pasta salad is also hardy enough to be a light summer dinner. These 13 pasta salad recipes are packed with flavor and guaranteed to be a crowd-pleaser.