Nut-Crusted Tofu With Szechuan Vegetables

Nut-Crusted Tofu With Szechuan Vegetables
Nut-Crusted Tofu With Szechuan Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    package firm tofu - (15 oz)

  • 1/4

    cup chopped roasted salted soynuts

  • 3

    tablespoons vegetable oil divided

  • 12

    ounces fresh mixed mushrooms sliced (such as white mushrooms and stemmed shiitake)

  • 6

    cups sliced vegetables (such as broccoli, sweet red bell pepper, onion, zucchini)

  • 1

    cup vegetable or chicken broth

  • 2

    tablespoons prepared Szechuan sauce*

  • 2

    tablespoons apricot jam or preserves

Directions

* Found in Asian food section in supermarkets Cut tofu crosswise in 12 slices. Place between triple layers of paper towels. Top with a baking sheet and a heavy plate; let drain while preparing ingredients (about 25 minutes). Coat all sides of tofu with soynuts, pressing gently. In a large skillet (preferably nonstick), heat 1 tablespoon of the oil over medium-high heat. Add tofu in a single layer; cook until lightly browned, 1 to 2 minutes per side. Remove to platter; cover to keep warm. Heat remaining 2 tablespoons oil in the skillet; add mushrooms and vegetables. Cook and stir until they start to soften, about 5 minutes. Stir in broth, Szechuan sauce and jam; cook and stir until mixture is tender and sauce has thickened, about 5 minutes more. Arrange tofu and vegetables on individual dinner plates, dividing equally. This recipe yields 4 servings.

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