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Chinese Barbecued Tofu and Vegetables




Source of Recipe


Jana Church


Recipe Introduction


From Fat Free Vegan


List of Ingredients




1 package (about 1 lb.) extra-firm, regular tofu

Sauce:
1 small onion, minced
3 cloves garlic, minced
2 teaspoons fresh ginger root, minced
8 ounces no salt added tomato sauce
1/4 cup hoisin sauce
2 tablespoons seasoned rice wine vinegar
1/4 teaspoon vegan Worcestershire sauce
1 tablespoon low sodium soy sauce
1 tablespoon spicy brown mustard
1/4 teaspoon crushed red pepper
2 teaspoons molasses
1/4 teaspoon five spice powder
1/8 teaspoon ground black pepper
salt (optional)
2 tablespoons water

Vegetables:
2-3 stalks broccoli (stalks only; reserve florets for another use)
2 medium zucchini, cut into 1/2-inch cubes
1/2 large red or green bell pepper, cut into 1-inch squares
1 8-ounce can sliced water chestnuts


Recipe



Slice the tofu into 1/2-inch thick slices. Place them on a few paper towels and cover them with 2 or 3 more. Press lightly to remove some of the moisture from the tofu. Cut the slices into triangles or other shapes.

Heat an oiled, non-stick skillet until hot, and place the tofu slices in it.
Brown well on both sides. When they are done, place them in a crockpot that has been sprayed with non-stick spray. Set the crockpot to high heat and cover.

Using the same skillet, sauté the onions, garlic, and ginger until the onion softens, about 3 minutes. Add the remaining ingredients, and heat, stirring, until bubbly. Pour the sauce over the tofu and stir well to combine.

Replace the cover and cook on high for 3 hours.

Prepare the broccoli stalks by trimming off the tough ends and peeling off the outer skin. Slice into 1/4-inch thick rounds. After the tofu has cooked for 3 hours, add the broccoli and other vegetables. Stir well to combine and
cover. Cook for about 1 more hour. Vegetables should be tender but not over-cooked.
Serve over brown rice.
Makes 3-4 servings.
Cooking options:

If you need to cook the tofu for a longer time, set the cooker on low and add 2 or 3 more tablespoons of water to the sauce. Cook for about 5-6 hours before adding the vegetables. Turn the heat up to high once the veggies are
added. This is not a good option for larger crockpots because the volume of food is too low.

To cook this in the oven, spray a non-metal baking dish with cooking spray. Cook the tofu and sauce for 30 minutes before adding the vegetables. Cook for about 15 more minutes, until vegetables are just tender.

Jana's Notes: Try using frozen and defrosted tofu and skip the pan-frying.