Ingredients:
- 1 package of tofu, drained and cut into cubes
- 2 bunches of broccoli, cut into bite size pieces and par-boiled (boiled to cook slightly)
- 2 carrot, peeled, sliced and par-boiled
- 1 bell pepper, thinly sliced
- 1 package of sliced mushrooms
- 1 bunch scallions, chopped
- 1 tbsp garlic
- 1 tbsp ginger
- 2 tbsp soy sauce (make sure to get wheat free! yes regular soy sauce has wheat in it)
- 1/4 cup oyster sauce (be careful, some are thickened with flour instead of corn starch! You may have to go to an Asian grocery store to find the wheat free/gluten free version)
- 1 tbsp ketchup
- 1 tsp lime juice
- 1 tsp red wine vinegar
- 3 tbsp sesame oil
- 2 tbsp cornstarch
- Water
- 2 cups rice
Mix soy sauce, lime juice and vinegar. Add tofu and marinate for 20 minutes. Drain and reserve liquid. While it is marinating, par-boil your broccoli and carrots and start cooking the rice. Heat half of the oil in a non-stick pan over medium heat. In batches, brown tofu on all sides. Set aside. In a mixing bowl, add oyster sauce, ketchup and the tofu marinade. Mix the cornstarch with enough water to form a thin paste. Whisk into sauce (so that it will thicken). Add the remaining oil to a shallow pot over medium-high heat. Add onions and lightly brown. Add mushrooms and cook for 3 minutes. Add pepper, ginger and garlic and cook for 5 more minutes. Add half of the sauce and cook for another 3 minutes. Add scallions, cooked carrots and broccoli and more sauce until everything is nicely coated. Serve over the rice and place the tofu on top. Enjoy!
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