Chinese Barbecued Tofu and Vegetables

Yummy Chinese Barbecued Tofu and Veggies

Hungry? Vegan? Or just plain tired of eating crap? Well it’s almost dinnertime ’round these parts and I’ve found the perfect recipe to spice up your boring dinner plans (or non- plans if you’re like me and usually end up eating the first thing that catches your eye upon opening the fridge).

Click the “more” link to find another great vegan, Asian dish if you prefer life on the spicier side:

Namasté

Chinese Barbecued Tofu and Vegetables
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1 package (about 1 lb.) extra-firm, regular (not silken) tofu

Sauce:
1 small onion, minced
3 cloves garlic, minced
2 teaspoons fresh ginger root, minced
8 ounces no salt added tomato sauce
1/4 cup hoisin sauce
2 tablespoons seasoned rice wine vinegar
1/4 teaspoon vegan Worcestershire sauce
1 tablespoon low sodium soy sauce
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
salt to taste (optional)
2 tablespoons water

Vegetables:
2-3 stalks broccoli (stalks only; reserve florets for another use)
2 medium zucchini, cut into 1/2-inch cubes
1/2 large red or green bell pepper, cut into 1-inch squares
1 8-ounce can sliced water chestnuts

Cut the tofu into 1/2-inch thick slices. 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. Cut the slices into triangles or other shapes.

Heat an oiled, non-stick skillet until hot, and place the tofu slices in it. Brown well on both sides. When they are done, place them in a crockpot that has been sprayed with non-stick spray. Set the crockpot to high heat and cover.

Using the same skillet, sauté the onions, garlic, and ginger until the onion softens, about 3 minutes. Add the remaining ingredients and heat, stirring, until bubbly. Pour the sauce over the tofu and stir well to combine. Replace the cover and cook on high for 3 hours.

Prepare the broccoli stalks by trimming off the tough ends and peeling off the outer skin. Slice into 1/4-inch thick rounds. After the tofu has cooked for 3 hours, add the broccoli and other vegetables. Stir well to combine and cover tightly. Cook for about 1 more hour. Vegetables should be tender but not over-cooked. Serve over brown rice. Makes 3-4 servings.

Cooking options:

• If you need to cook the tofu for a longer time, set the cooker on low and add 2 or 3 more tablespoons of water to the sauce. Cook for about 5-6 hours before adding the vegetables. Turn the heat up to high once the veggies are added. Note: This is not a good option for larger crockpots because the volume of food is too low.
• To cook this in the oven, preheat to 375 F and put the tofu and sauce into a non-metal baking dish coated with cooking spray. Cook for 30 minutes before adding the vegetables. Cover and cook for about 15 more minutes, until vegetables are just tender.
• Try using frozen and defrosted tofu and skip the pan-frying

Vegan Kung Pao Tofu Recipe

Vegan Kung Pao Tofu

• 1 block tofu, firm
• 1 tablespoon peanut or olive oil

• 1 cup hoisin sauce
• 1/2 cup soy sauce
• 1 tablespoon Sambal Oelek (chili and garlic sauce)
• 1 tablespoon Spicy Bean Paste (Korean hot sauce)
• 1/2 cup red wine vinegar
• 1/2 cup sugar (optional)

• 1/2 cup carrot, small diced
• 1/2 cup onion, small diced
• 1/2 cup red bell pepper, small diced
• 1/2 cup zucchini, small diced
• 1 tablespoon peanut or olive oil
• 1/4 cup macadamia nuts or peanuts

Place the water packed tofu in the freezer overnight. Using tofu that has been frozen first will give this dish a meatier feel. Freezing makes the texture of tofu chewier, which resembles chicken. Thaw the tofu by leaving it out all day or in the microwave for a few minutes. Once thawed, squeeze the tofu between your hands over a bowl to catch all the water that will come out. It will feel like squeezing a sponge dry. The more water you get out, the more the tofu will absorb the flavors of the sauce. Slice the tofu in to bite-sized cubes and fry in the peanut oil until golden brown. Set aside.

Next, make the Kung Pao sauce. Combine all the sauce ingredients in a mixing bowl and mix well, then set aside. Adjust the sauce to your taste by adding more hot sauce if you want the sauce to be hotter, and less sugar to take away some sweetness.

Cut all the vegetables into same size pieces so that they will cook evenly. You can use all your favorite vegetables, these are just a suggestion. In a sauté pan heat the peanut oil and sauté the vegetables. Just be sure to add the thicker ones, like carrots, first and let cook for two minutes. Then the onion and bell peppers for another two minutes. Add delicate vegetables like zucchini last and only cook briefly or they will get mushy and lose vitamins. Add the golden tofu cubes and mix gently. Now add the sauce, a little at a time, until you get the desired coating. Let the mixture simmer for a few minutes to reduce the sauce and thicken it. For the final touch, sprinkle with macadamia nuts for a truly local flair, or peanuts. Serve over jasmine rice and enjoy!