Guest guest Posted August 30, 2007 Report Share Posted August 30, 2007 Hey Jack this sounds great. Donna Sent via BlackBerry from T-Mobile Jack <canadabuyer72 Thu, 30 Aug 2007 09:35:02 To:veg Teriyaki Tofu And Root Vegetables Teriyaki Tofu And Root Vegetables 1 1/2 cups apple juice or cider 1/4 cup tamari or soy sauce 1 2 inch piece ginger, peeled, cut into 3 pieces 3 garlic cloves, peeled 2 tablespoon maple syrup 1 pound extra-firm tofu 2 medium carrots, peeled, cut into 1 " pieces 1 medium parsnip, peeled, cut into 1 " pieces 1 5 inch chunk daikon, peeled, cut into 1 " pieces 1 tablespoon vegetable or peanut oil water as needed 1 tablespoon sesame seeds 2 tablespoon chopped fresh cilantro Bring large pot of lightly salted water to a boil. In medium saucepan, combine apple juice, tamari, ginger, garlic and maple syrup. Place tofu on its side and cut into 4 even slabs. Cut each slab on diagonal into triangles. You should have 8 triangles. Add tofu to saucepan and bring liquid to a boil. Reduce heat and simmer 10 minutes. Remove tofu, set on plate and pat dry. Reserve marinade. Add carrots, parsnip and daikon pieces to boiling water. Cook until vegetables are just tender, about 8 minutes. Drain and set aside. In large nonstick skillet, heat oil over medium-high heat. Add tofu and cook until golden brown, about 3 minutes per side. Remove to plate. Pour reserved marinade into skillet and bring to a boil. Add dissolved arrowroot and stir continuously until mixture thickens, about 1 minute. Stir vegetables and tofu into glaze and toss to coat. Transfer mixture to serving platter or 4 individual plates. Sprinkle with sesame seeds and cilantro and serve. Serves 4. Luggage? GPS? Comic books? Check out fitting gifts for grads at Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2007 Report Share Posted August 30, 2007 Teriyaki Tofu And Root Vegetables 1 1/2 cups apple juice or cider 1/4 cup tamari or soy sauce 1 2 inch piece ginger, peeled, cut into 3 pieces 3 garlic cloves, peeled 2 tablespoon maple syrup 1 pound extra-firm tofu 2 medium carrots, peeled, cut into 1 " pieces 1 medium parsnip, peeled, cut into 1 " pieces 1 5 inch chunk daikon, peeled, cut into 1 " pieces 1 tablespoon vegetable or peanut oil water as needed 1 tablespoon sesame seeds 2 tablespoon chopped fresh cilantro Bring large pot of lightly salted water to a boil. In medium saucepan, combine apple juice, tamari, ginger, garlic and maple syrup. Place tofu on its side and cut into 4 even slabs. Cut each slab on diagonal into triangles. You should have 8 triangles. Add tofu to saucepan and bring liquid to a boil. Reduce heat and simmer 10 minutes. Remove tofu, set on plate and pat dry. Reserve marinade. Add carrots, parsnip and daikon pieces to boiling water. Cook until vegetables are just tender, about 8 minutes. Drain and set aside. In large nonstick skillet, heat oil over medium-high heat. Add tofu and cook until golden brown, about 3 minutes per side. Remove to plate. Pour reserved marinade into skillet and bring to a boil. Add dissolved arrowroot and stir continuously until mixture thickens, about 1 minute. Stir vegetables and tofu into glaze and toss to coat. Transfer mixture to serving platter or 4 individual plates. Sprinkle with sesame seeds and cilantro and serve. Serves 4. Luggage? GPS? Comic books? Check out fitting gifts for grads at Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2007 Report Share Posted August 30, 2007 Jack, This looks great! How much arrowroot dissolved in how much water? Thanks! Deb in Idaho , Jack <canadabuyer72 wrote: > > Teriyaki Tofu And Root Vegetables > > 1 1/2 cups apple juice or cider > 1/4 cup tamari or soy sauce > 1 2 inch piece ginger, peeled, cut into 3 pieces > 3 garlic cloves, peeled > 2 tablespoon maple syrup > 1 pound extra-firm tofu > 2 medium carrots, peeled, cut into 1 " pieces > 1 medium parsnip, peeled, cut into 1 " pieces > 1 5 inch chunk daikon, peeled, cut into 1 " pieces > 1 tablespoon vegetable or peanut oil > water as needed > 1 tablespoon sesame seeds > 2 tablespoon chopped fresh cilantro > > Bring large pot of lightly salted water to a boil. > In medium saucepan, combine apple juice, tamari, ginger, garlic and maple syrup. Place tofu on its side and cut into 4 even slabs. Cut each slab on diagonal into triangles. You should have 8 triangles. Add tofu to saucepan and bring liquid to a boil. Reduce heat and simmer 10 minutes. Remove tofu, set on plate and pat dry. Reserve marinade. > Add carrots, parsnip and daikon pieces to boiling water. Cook until vegetables are just tender, about 8 minutes. Drain and set aside. > In large nonstick skillet, heat oil over medium-high heat. Add tofu and cook until golden brown, about 3 minutes per side. Remove to plate. > Pour reserved marinade into skillet and bring to a boil. Add dissolved arrowroot and stir continuously until mixture thickens, about 1 minute. Stir vegetables and tofu into glaze and toss to coat. > Transfer mixture to serving platter or 4 individual plates. Sprinkle with sesame seeds and cilantro and serve. Serves 4. > > > > > Luggage? GPS? Comic books? > Check out fitting gifts for grads at Search. > > Quote Link to comment Share on other sites More sharing options...
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