Originally published in Cooking Light as "Tofu, Mushrooms, and Bell Peppers in Sweet-and-Sour Sauce," but that was way too long. If you're wondering, the reason for cooking the broccoli separately is to maintain its texture and bright color. You could substitute asparagus or snow peas for it if you like.
3/4 c dry white wine
1/3 c water
2 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
2 Tbsp molasses
1 Tbsp low-sodium soy sauce
1 garlic clove, crushed
3 c broccoli florets
4 tsp peanut or vegetable oil, divided
2 c diced onion
1 1/2 c coarsely chopped red bell pepper
2/3 c coarsely chopped yellow bell pepper
2 c quartered button mushrooms
1 c quartered shiitake mushroom caps
1/2 tsp freshly ground black pepper
1 (12.3 oz) package reduced-fat medium-firm tofu, drained and cut into 1-inch cubes
3 c hot cooked rice
1/4 chopped cilantro
- Combine first 7 ingredients in a bowl to make the sauce.
- Steam broccoli 5 minutes or until crisp-tender, then set aside. Keep warm.
- Heat 3 tsp oil in a Dutch oven over high heat. Add onion and bell peppers, and cook 8 minutes, stirring occasionally.
- Add 1 tsp oil, mushrooms, and black pepper; cook 2 minutes or until lightly browned.
- Stir in sauce.
- Reduce heat to medium-low. Place tofu over vegetables.
- Cover and cook 15 minutes.
- Stir in broccoli.
- Serve with rice, sprinkle with cilantro.
Cooking Light, May 1999, p 151.
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Except where noted, all material on this site is © 2001 Rebecca J. Stevenson