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

Thursday, February 4, 2010

Tofu with Peppers and Pecans

Hey, this is a really delicious tofu recipe. I can't remember where I modified it from, but we had it last week and really enjoyed it. Dad served one of his home-grown salads with it.

Tofu with Peppers and Pecans

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

Mix above ingredients for seasoning sauce and set aside.

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 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.


Kris said...

Oh-oh--I've repeated myself.

Rachel said...

Just stumbled on this blog from the article you wrote for Free Times about Anson Mills, which was terrific. Looking forward to bookmarking and reading more.

Eva said...

No matter how many times you post this, Mom, it still sounds weird and gross! I'm sure it's delicious, but this is a rare case of our cooking senses not matching up.

Rachel, thank you. Our posting has slowed down a lot in the last year, but we try to keep it going.