Golden Bowl
Recipe from
Vegetarian Times
The secret to this recipe is double-frying the tofu cubes to give them an extra-crisp exterior. We've added a selection of sauteed vegetables to the mix, but feel free to adapt the basic recipe to your tastes and preferences. This recipe was a winner in our 2008 Restaurant Poll, and is a popular entree at The Grit in Athens, Georgia.
Servings:
Serves 4
Ingredients
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2 tablespoonsvegetable oil, dividedsee savings
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15 ouncesextra-firm tofu, drained and cut into 1/2-inch dicesee savings
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2 teaspoonslow-sodium soy sauce, plus more to tastesee savings
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2 cupssteamed broccolisee savings
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8 ouncessliced mushroomssee savings
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1 cupfinely chopped onionsee savings
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1 cupdiced yellow bell peppersee savings
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1 cupsliced yellow squashsee savings
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1/2 cupshredded cabbagesee savings
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1/2 cupgrated carrotssee savings
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2 tablespoonsnutritional yeast, or more to tastesee savings
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2 cupscooked brown ricesee savings
Directions
1.
Heat 1 tablespoon oil in large nonstick skillet over high heat. Add tofu, and saute 10 to 15 minutes, tossing with spatula, until light golden brown all over. Sprinkle with soy sauce, and saute 2 to 3 minutes more to further brown tofu. Transfer tofu to paper-towel-lined plate. Drain and rinse skillet, and wipe dry.
2.
Heat remaining 1 tablespoon oil over high heat. Add tofu and all vegetables. Saute 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula. Sprinkle with soy sauce to taste. Sprinkle nutritional yeast over tofu to coat. Saute a few seconds more. Remove from heat. Serve over brown rice.
Nutrition information
Calories 348, Total Fat 14 g, Saturated Fat 1.5 g, Sodium 98 mg, Carbohydrate 40 g, Fiber 8 g, Protein 19 g, Sugars 6 g
Percent Daily Values are based on a 2,000 calorie diet
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