Tofu & Veggies with Maple Barbecue Sauce
Nestled in the foothills of the Green Mountains, Mary's Restaurant is an idyllic retreat in Bristol, Vermont. Chef-owner Doug Mack works with farmers to highlight seasonal ingredients on his menu. He keeps vegetarian diners happy with this untraditional stir-fry, which jazzes up tofu with a zesty sauce.
Prep Time:
25 mins
Total Time:
1 hr 10 mins
Servings:
4 servings, 1 cup each
Ingredients
-
1/2 cup Maple Barbecue Sauce, (recipe follows)
-
14 ounces extra-firm tofu, preferably water-packed
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4 teaspoons canola oil, divided
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1 cup broccoli florets
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1 cup cauliflower florets
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1 cup sliced mushrooms, (3 ounces)
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1 cup grated carrots, (2 medium)
Directions
1.
Make Maple Barbecue Sauce.
2.
Drain and rinse tofu; pat dry. Cut into 1-inch cubes. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning from time to time, until browned on all sides, 5 to 7 minutes. Transfer to a plate.
3.
Add the remaining 2 teaspoons oil to the pan. Add broccoli, cauliflower, mushrooms and carrots; cook, stirring often, until just tender, about 4 minutes. Add the barbecue sauce and bring to a simmer. Stir in tofu and serve.
Tip:
MAKE AHEAD TIP: Cover and refrigerate the sauce for up to 2 weeks.
Nutrition information
Calories 215, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Sodium 102 mg, Carbohydrate 9 g, Fiber 3 g, Protein 9 g, Potassium 593 mg. Daily Values: Vitamin A 80%, Vitamin C 62%, Calcium 15%. Exchanges: Other Carbohydrate 0.5,Vegetable 1,Medium-Fat Meat 1,Fat 1,Other Carbohydrate 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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Kung Pao Tofu
Tofu and lots of fresh vegetables are stir-fried in just a bit of oil in this traditional Chinese dish. In the Sichuan province of China where this dish originates, the tofu wouldn't be deep-fried like it is so often in America. Similarly, in our version of this takeout favorite we stir-fry the ingredients in only a little bit of oil.
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