The sauce is the key flavoring for this tofu-broccoli with steamed rice.
豆腐西兰花
/dòufu xī lánhuā/
Serves 4
- Prepare the tofu: marinates 30 minutes or overnight
- Make the sauce.
- Cook steam broccoli and steam rice.
A. Tofu 豆腐 /dòufu/:
1 16-ounce (450 g) organic firm tofu, drained
2 tsp. (10 ml) soy sauce or gluten-free liquid amino
2 tsp (10 ml) rice vinegar
1 tsp. (5 ml) each: mirin or rice wine and olive oil
1/2 tsp. (2,5 ml) each: minced garlic and grated ginger
1 Tbs. (15 ml) cornstarch
sesame seeds
Step I
1. Cut the tofu block into two broad slabs.
2.Wrap them in paper towels and place them between two cutting boards.
3.Weight top board with two coup cans and press 30 minutes.
4. Unwrap the tofu.
5. Cut into 1-inch (2,55 cm) cubes.
Step II
1. Combine soy sauce/liquid amino, vinegar, mirin/rice wine, oil, garlic, and ginger in a container.
2. Add the tofu, toss to coat, and marinate 30 minutes or overnight.
Step III
1. Preheat the oven to 350F (175C).
2. Coast the baking sheet with organic olive oil cooking spray.
3. Sift the cornstarch over the tofu, turn to coat both sides.
4. Bake 30-40 minutes or until firm and crispy. Turn several times.
B. Sauce 酱 /jiàng/:
1/2 cup (120 ml) organic vegetable broth
2 Tbs. (30 g) organic sugar
1 1/2 Tbs. (22 ml) soy sauce or liquid amino
4 tsp. (20 ml) mirin or rice wine
2 tsp. (10 ml) each: rice vinegar, sesame oil, cornstarch, and olive oil
1 1/2 tsp. (7 ml) organic tomato paste
1/2 tsp. (2,5 ml) each: grated ginger and sambal chile paste
4 organic green onions, green parts chopped (save the white to add to a salad)
1 clove of garlic, minced
1. Whisk broth, sugar, soy sauce/liquid amino, mirin/rice wine, vinegar, sesame oil, cornstarch, tomato paste, and sambal. Set aside.
2. Heat the oil in a wok or large skillet over medium-high heat.
3. Stir-fry the green onions, garlic, and ginger for 1 minute.
4. Add broth, cook 1 minute or until it thickens.
5. Stir in the tofu.
C. Serve with:
1 pound (450 g) each:
- organic steamed broccoli 有机蒸汽西兰花 /yǒujī zhēngqì xī lánhuā/
- steamed rice 蒸米饭 /zhēng mǐfàn/
on the side or a plate of rice, topped with the tofu sprinkled with some sesame seeds, and surrounded with the broccoli.
-modified "Vegetarian Times"
