BARBECUED TOFU WITH PEPPERS AND ONIONS
This was inspired by a recipe from Jeanne Lemlin's "Vegetarian Pleasures." I made some changes to it so it is simpler to make and is more in keeping with a Nutritarian eating style. This recipe takes a little more prep time than some of my other recipes but the end result is worth it. Pressing tofu: Cut it into 1/2 inch slices. Lay the slices out on a clean kitchen towel that has been folded in half or a couple of layers of paper towel. Fold the kitchen towel over the tofu slices or place additional paper towels on top. Cover with a small cutting board and place 6 to 8 cans on top to weight it down. Let tofu sit at least 30 minutes before cutting it into 1/2 inch cubes.
Provided by Anne Sainz
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Press tofu. See Anne Sainz's notes above for more detailed instructions.
- Sauce: Mince garlic and place in medium bowl. Add peanut butter, ketchup, soy sauce, chili powder, mustard, molasses, vinegar and cayenne pepper. Wisk together until blended. Set aside.
- Cut up green pepper, onions and mushrooms. Add peas and set aside.
- Cut pressed tofu into 1/2 inch cubes and add to sauce. Toss gently with rubber spatula and set aside.
- Coat large covered frying pan with oil. Add peppers, onions, mushrooms and peas. Sauté until onions start to soften, adding small amounts of water if needed to prevent sticking.
- Add tofu, walnuts and sauce mixture to frying pan and cook a few more minutes, stirring frequently. Add small amount of water if it gets too dry.
Nutrition Facts : Calories 307, Fat 17.6, SaturatedFat 2.5, Sodium 498.8, Carbohydrate 25.1, Fiber 7.2, Sugar 10.7, Protein 18.2
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