Tuesday, March 6, 2012

Buddha's Delight with Tofu, Broccoli and Water Chestnuts


Okay it was weird to not share any recipes with you guys! So maybe I should just post a roundup of meals every week and highlight my favourite recipe or something. This was my favourite of the bunch (served in my favourite bowl which I rarely ever use because it is easily damaged by metal utensils).

If this sounds good, you might also like:
Soy-Mirin Tofu with Snow Peas and Peanut Sauce
Maple-Miso Glazed Tofu with Broccoli and Butternut Squash
Tamarind Tofu Cabbage Bowl
Asparagus and Chickpea Stir-Fry with Hoisin Sauce

Buddha's Delight with Tofu, Broccoli and Water Chestnuts
Adapted from Cooking Light Way to Cook Vegetarian

Serves 4

3 tbsp reduced sodium soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sugar
1 pkg extra firm tofu, 1" cubes
5 1/2 cups broccoli, chopped (florets and stems)
1 1/2 cups carrot, 1/4" diagonally sliced
1 tbsp canola oil
1 1/2 cups green onions, sliced
1 tbsp minced fresh ginger
2 garlic cloves, minced
2 cups snow peas, trimmed
14 oz can whole baby corn, drained
8 oz can sliced water chestnuts, drained
1/2 cup vegetable broth
1 tbsp cornstarch
3/4 cup brown rice, cooked (about 2 cups cooked)
1/2 cup cashews

1. In a shallow dish, combine soy sauce, sesame oil, rice vinegar and sugar. Toss the tofu in and let marinate in the refrigerator for at least 1 hour. When ready to use, drain the tofu and reserve the marinade.

2. Heat canola oil in a wok over medium-high heat. Add tofu and stir fry for 5 minutes, until lightly browned on all sides. Add in green onions, ginger and garlic - stir fry for 30 seconds. Add in broccoli and carrots - stir fry for 1 minute. Add in snow peas, corn and water chestnuts - stir fry for 1 minute. Whisk together broth and cornstarch. Add cornstarch mixture and reserved marinade to the wok; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly. Serve over rice with cashews.

8 comments:

janet @ the taste space said...

I think a weekly round-up featuring your favourite is a great idea, Ashley. Do you type up all your recipes.. because I find that usually if I google the name of the recipe, I find out that someone else has usually already done it for me, hehehe... (you could also link back to those posts, too, if anyone wanted to try your non-favourite dishes!)

Maggie Muggins said...

I'm totally into one bowl meals lately, and the fact that this recipes has cashews just makes it that much better!

Hannah said...

Yum! Looks like a solid stir fry alright. I do love baby corn, but it's become a very rare inclusion for me. Thanks for the reminder- Next time I'm at the store, I'll just have to pick up a can. :)

Kim said...

I am glad you decided to share this one because I was just about to email you to see if you could send me it :) It looks soooo good!

I look forawrd to reading your recaps and still seeing your pics :)

Joanne said...

I love your idea of posting a round-up and then sharing the highlights! This way we are basically stalking you. Is that weird? :P <3<3

Brittany Cooks said...

I have that same bowl! The salad looks delicious!

Johanna GGG said...

Yay! I love seeing your recipes because there are so many good ones and I am always curious about how a dish was made even if I am never going to make it - though I think I really should make this - it looks great and has such a fab name

Helene Dsouza said...

I always have the troubel of lacking tofu recipe ideas but I realy want to incorporate some different type of health bites into our lives. thnaks for the dish ideas! =)