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Categories:
firm tofu soy sauce oil vinegar peas broccoli flowerets oil fresh mushrooms flour oil reserved cooking water fresh chopped parsley salt garlic powder cayenne
Viewed: 66 - Published at: 7 years agoIngredients
- 1 lb. firm tofu
- 1/4 c. soy sauce
- 4 Tbsp. oil, divided
- 2 Tbsp. vinegar
- 1/2 c. peas
- 4 c. broccoli flowerets
- 1 Tbsp. oil
- 1 c. fresh mushrooms, sliced
- 1/3 c. flour
- 1/3 c. oil
- 3 c. reserved cooking water
- 1/2 c. fresh chopped parsley
- 1 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/8 tsp. cayenne
Method
- Cut tofu into pieces 2 x 1/2 x 1/8-inch.
- Marinate for 2 hours in bowl with soy sauce, 2 tablespoons oil and vinegar.
- Brown the tofu lightly in leftover marinade plus 2 tablespoons oil; set aside.
- In boiling water, cook until tender broccoli, fresh or frozen.
- Reserve water.
- You may substitute 2 cups broccoli and 2 cups asparagus for the 4 cups broccoli.
