Mongolian Tofu on Brown Rice
Saturday, November 8, 2008
This dish is so easy to make but your guests will think you are a professional chef when they taste the aromatic and delicious blend of flavors. I adapted this recipe from a traditional Chinese, Mongolian Beef, recipe. My husband insists that he is not a tofu eater, but he loves this dish so I would classify it as man friendly.
Tip: It is important to drain and press the tofu first, removing excess water, so that it can then absorb the delectable sauce.
Although I most often use firm tofu, in this recipe I prefer extra firm for a meatier texture.
If you are not a broccoli fan just add another bunch of green onions and omit the broccoli - however the broccoli is so delicious with this sauce on it that I highly recommend using it. You can also substitute white rice for the brown rice if you prefer. I use brown rice for the extra texture and nutrients that it provides.
Ingredients
1 lb. drained, extra-firm, water-packed tofu
1/2 c. Tamari or another high quality soy sauce
2 Tbs. Mirin or dry sherry
2 tsp. sesame oil
3 Tbs. arrowroot or cornstarch
2 Tbs. turbinado sugar
2 cloves crushed fresh garlic
1 Tbs. finely grated ginger root
2 green onions
2 tsp. crushed red pepper (or combination of crushed red pepper and dried pepper flakes for a slightly less spicy outcome)
1/2 cup water (plus 2 Tbs more for sauteing)
2 bunches green onions
1 small head of broccoli
cooked brown rice
Directions
Press water from tofu between paper towels with a weighted dish on top to press out water - for about 30 minutes, replacing paper towels as needed. See instructions here.
While pressing tofu cut broccoli heads into small bite size pieces. Peel broccoli stalks and thinly slice them into toothpick size strips.
Thinly slice green onions horizontally into strips, julienne style. Use both the bulb and the green stalks.
In a bowl, whisk together Tamari, Mirin or dry sherry, sesame oil, arrowroot, turbinado sugar, minced garlic, grated ginger root, 2 sliced green onions and crushed red pepper. Set aside.
Slice tofu block in half horizontally. Then cut each half into 3/4 inch cubes. Add the cubes to the sauce mixture. Pour tofu mixture into a large zip-lock bag. Refrigerate for at least 20 minutes turning once to assure all cubes are marinated well.
Pour 2 Tbs. water in wok and heat on medium high heat for 1 minute. Add remaining green onions and broccoli. Cover, reduce heat to low, and cook 6 minutes. Add additional water if needed to assure vegetables are steamed. Remove vegetables and set aside.
Add remaining 1/2 cup of water to wok. Heat on medium-high for 1 minute. Add tofu mixture and stir-fry 2 minutes, or until mixture thickens.
Return onions and broccoli to tofu mixture. Stir-fry 30 seconds, or until heated through.
Serve over hot brown rice.
Labels: Chineese, easy, mongolian, spicy, tofu, Vegan, Vegetarian
