Nut-Crusted Tofu With Szechuan Vegetables
- 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
* 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.