A mother-daughter conversation on food and cooking (mostly)

Tuesday, February 26, 2008

Tofu with Peppers and Pecans

This is a tasty and proteiniferous (this might be a real word, or Dad might have made it up) tofu main dish.

Tofu with Peppers and Pecans

Prepare 1 tub firm tofu and set aside (cut into slices, drain, pat dry, brush lightly with oil, and bake at 400 degrees for 10 minutes per side.) Cut into strips or cubes.

1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons vermouth or sherry
1 teaspoon grated fresh ginger
3 cloves garlic, crushed
1 teaspoon sugar
1 tablespoon lemon juice or rice vinegar
1/2 teaspoon sambal or some red pepper flakes
¾ cup vegetable broth

Mix above ingredients for seasoning sauce and set aside.

2 tablespoons vegetable oil
2 red, green, or yellow bell peppers, cut in strips
4 green onions, cut in 1-inch diagonals
¾ cup pecan halves

Sauté peppers and green onions in oil for 2 minutes. Add pecans and sauté 2 minutes more. Add seasoning sauce and stir until boiling and thickened. Stir in tofu and heat. Serve with rice.

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