Try serving this dish with Japanese-style rice and the Broccoli and Snow Pea Stir-fry, below. Both recipes are from a column called Eating In by Bonnie Stern in the National Post (date unknown.) The last 4 items may be substituted with a pre-made teriyaki barbecue-style glaze.
1 pkg firm tofu
1 tbsp vegetable oil
2 cloves garlic, finely chopped
2 tsp chopped fresh ginger root
2 green onions, thinly sliced
1/2 cup teriyaki sauce
2 tbsp brown sugar
1 tbsp molasses
1 tbps dark sesame oil
1. Cut tofu into pieces about 1 1/2″ (4 cm) square. Drain well and pat dry. Heat vegetable oil in a non-stick skillet and brown tofu well – about 12 minutes. Remove tofu from pan.
2. Add garlic and ginger. Cook 30 seconds. Add teriyaki sauce, sugar, molasses and sesame oil. Bring to a boil. Add tofu. Cook until liquid is reduced and syrupy and tofu is glazed –about 5 minutes.
3. Add green onions and cook one minute longer. Serve over rice.
Makes 4-6 servings.
Broccoli and Snow Pea Stirfry
1 tbsp vegetable oil
2 cloves garlic, finely chopped
2 tsp finely chopped fresh ginger root
1 head broccoli, broken into small florets and stems sliced
1/4 cup water
1/4 lb snow peas, trimmed
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch
1/4 cup cold water
3 green onions, cut on the diagonal
1. Heat oil in a large deep skillet or wok. Add garlic and ginger. Stir fry 30 seconds.
2. Add broccoli and 1/4 cup water and cook 3 to 4 minutes. Add soy sauce and oyster sauce and bring to a boil. Cook 2 minutes. Add snow peas and combine.
3. Combine cornstarch with remaining water. Stir fry half into vegetables. Cook until glazed. If sauce is not thick enough, add remaining cornstarch mixture. Add green onions. Serve immediately.
Makes 6 servings.
