Nancy
Well-known member
Springtime Lemon Tofu and Snow Peas
from The Garden of earthly delights Cookbook
Ingredients
16 oz. extra-firm tofu, drained and patted dry
4 oz. dried mushrooms
Boiling water for reconstituting mushrooms
1 1/2 cups uncooked brown rice
3 cups water
2 egg whites
1/2 cup whole wheat flour
2 Tab. arrowroot
2 Tab. oil
1 lb. fresh snow peas destringed and trimmed
2 carrots scraped and julienned
2/3 cup vegetable stock
1/2 cup honey
1/4 cup rice vinegar
2 teas. lemon juice
1 teas. grated lemon zest
3 scallions, including 2 inches green tops, chopped
1/2 cup chopped fresh pineapple
1/4 cup vermouth
1/2 teas. lemon extract (don't substitute)
scallion brushes for garnish
Marinade
1 Tab tamari or other soy sauce
1 teas. sesame oil
3 Tab rum
1 teas Chinese five-spice powder
Yield: 4 servings
Time: 1 hour 30 minutes
The sweet and pungent lemon sauce with its extraordinary flavor nicely complements the crisp snow peas in this special Oriental dish. Do not be put off by the long list of ingredients, as this dish is really quite simple to make. Please note that the lemon extract ingredient is absolutely essential.
1. Prepare marinade by combining soy sauce, sesame oil, rum, five spice powder n a medium sized bowl. Cut tofu into 3/4 inch cubes and add to bowl. Toss gently and let stand at room temperature for at least 30 minutes.
2. In a small bowl, cover dried mushrooms with boiling water. Let stand 30 minutes, then drain and coarsely chop. Place mushrooms in a medium sized pot with a tight-fitting lid. Add rice and 3 cups water. Bring to a boil, then reduce heat to low and simmer covered, until water is absorbed and rice is tender, about 45 minutes.
3. While rice is cooking, place egg whites in a large shallow bowl and beat until frothy. Combine flour and arrowroot in another shallow bowl. Reserving the marinade, remove tofu in small batches with a slotted spoon. First coat the cubes with egg white, then roll in flour mixture.
4. In a large non-stick skillet or wok, heat the oil until hot but not smoking. Add the coated tofu and stir-fry until well browned and crisp on all sides, about 10-15 minutes. Transfer to bowl and set aside.
5. Add snow peas and carrots and vegetable stock to wok. Reduce heat to medium, cover and simmer until vegetables are tender about 4 minutes.Using a slotted spoon, transfer vegetables to the bowl containing the tofu and set aside. Let the stock remain in the wok.
6. To the stock add the reserved marinade, the honey, vinegar, lemon juice, lemon zest, scallions pineapple, and vermouth. Bring to a boil. Reduce the heat and simmer 3 minutes. Add the tofu and vegetables and heat an additional 2 minutes. Add the lemon extract.
7. Transfer the tofu and vegetables to a platter and garnish with scallion brushes. Serve with hot brown rice.
from The Garden of earthly delights Cookbook
Ingredients
16 oz. extra-firm tofu, drained and patted dry
4 oz. dried mushrooms
Boiling water for reconstituting mushrooms
1 1/2 cups uncooked brown rice
3 cups water
2 egg whites
1/2 cup whole wheat flour
2 Tab. arrowroot
2 Tab. oil
1 lb. fresh snow peas destringed and trimmed
2 carrots scraped and julienned
2/3 cup vegetable stock
1/2 cup honey
1/4 cup rice vinegar
2 teas. lemon juice
1 teas. grated lemon zest
3 scallions, including 2 inches green tops, chopped
1/2 cup chopped fresh pineapple
1/4 cup vermouth
1/2 teas. lemon extract (don't substitute)
scallion brushes for garnish
Marinade
1 Tab tamari or other soy sauce
1 teas. sesame oil
3 Tab rum
1 teas Chinese five-spice powder
Yield: 4 servings
Time: 1 hour 30 minutes
The sweet and pungent lemon sauce with its extraordinary flavor nicely complements the crisp snow peas in this special Oriental dish. Do not be put off by the long list of ingredients, as this dish is really quite simple to make. Please note that the lemon extract ingredient is absolutely essential.
1. Prepare marinade by combining soy sauce, sesame oil, rum, five spice powder n a medium sized bowl. Cut tofu into 3/4 inch cubes and add to bowl. Toss gently and let stand at room temperature for at least 30 minutes.
2. In a small bowl, cover dried mushrooms with boiling water. Let stand 30 minutes, then drain and coarsely chop. Place mushrooms in a medium sized pot with a tight-fitting lid. Add rice and 3 cups water. Bring to a boil, then reduce heat to low and simmer covered, until water is absorbed and rice is tender, about 45 minutes.
3. While rice is cooking, place egg whites in a large shallow bowl and beat until frothy. Combine flour and arrowroot in another shallow bowl. Reserving the marinade, remove tofu in small batches with a slotted spoon. First coat the cubes with egg white, then roll in flour mixture.
4. In a large non-stick skillet or wok, heat the oil until hot but not smoking. Add the coated tofu and stir-fry until well browned and crisp on all sides, about 10-15 minutes. Transfer to bowl and set aside.
5. Add snow peas and carrots and vegetable stock to wok. Reduce heat to medium, cover and simmer until vegetables are tender about 4 minutes.Using a slotted spoon, transfer vegetables to the bowl containing the tofu and set aside. Let the stock remain in the wok.
6. To the stock add the reserved marinade, the honey, vinegar, lemon juice, lemon zest, scallions pineapple, and vermouth. Bring to a boil. Reduce the heat and simmer 3 minutes. Add the tofu and vegetables and heat an additional 2 minutes. Add the lemon extract.
7. Transfer the tofu and vegetables to a platter and garnish with scallion brushes. Serve with hot brown rice.
