Makes:
12 servings
Utensil:
Saladmaster Food Processor
9 Qt./8.5 L Braiser Pan with Cover
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Marinating tofu prior to cooking is a simple way to impart a lot of flavor to this easy to prepare dish. This is a tasty dish that works well for feeding a crowd and reheats easily.
3
pounds
extra firm tofu, organic
(1.4
kg)
1 1⁄2
cups
orange juice, fresh
(350
mL)
1
cup
vegetable stock
(240
mL)
1
tablespoon
orange zest, shredded, use Cone #1
(6
g)
4
cloves garlic, shredded, use Cone #1
1 1⁄2
teaspoons
ginger powder
(3
g)
1⁄2
teaspoon
ground cinnamon
(1
g)
3
tablespoons
tamari
(45
mL)
3
tablespoons
maple syrup
(63
g)
1⁄2
teaspoon
natural salt
(3
g)
3
cups
green beans, cleaned, ends removed
(330
g)
1
head cauliflower, cleaned, core removed and cut into florets
2
cups
mushroom caps, cleaned and trimmed (cut in half if they are large)
(170
g)
1 1⁄2
tablespoons
arrowroot powder or cornstarch
(12
g)
3⁄4
cup
cashews, chopped and toasted
(150
g)
6
scallions, minced
forbidden black rice (optional)
Directions:
- Cut tofu blocks in half lengthwise and then cut each half into 6 pieces, for a total of 12 pieces per block and 36 pieces total. Place tofu in a serving dish.
- In a large bowl, mix together orange juice, vegetable stock, zest, garlic, ginger, cinnamon, tamari, maple syrup and salt.
- Pour marinade over tofu and let marinate for at least 30 minutes. Tofu can also be marinated in the refrigerator overnight.
- Preheat pan over medium heat until several drops of water sprinkled on pan skitter and dissipate, approximately 8 - 10 minutes.
- Drain tofu pieces from marinade, reserving marinade. Place tofu in pan in single layer and brown on both sides, approximately 4 - 6 minutes each side, with cover placed slightly ajar. Brown tofu pieces in two batches if necessary.
- When tofu is browned, pour half the reserved marinade over tofu and top with green beans, cauliflower and mushrooms. Cover.
- When Vapo-Valve™ clicks, reduce heat to low and cook for approximately 12 - 15 minutes until vegetables are crisp tender.
- Mix arrowroot or cornstarch into remaining marinade and pour over tofu and vegetables. Cook for an additional 5 - 8 minutes until sauce has thickened.
- Carefully toss tofu and vegetables together with sauce.
- Garnish with toasted cashew nuts and scallions.
- Serve tofu and vegetables with sauce as is or with forbidden black rice.
Tips:
- Add a pinch of cayenne pepper or crushed red pepper to marinade for a spicy sauce.
- Substitute vegetables for your favorite seasonal choices: asparagus, carrots, broccoli, summer squash, snap peas or peppers.
- Add an extra splash of vegetable stock when reheating if the sauce gets too thick.
Directions
Tips
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