Our Veggie Kitchen

I've been hard at work this week, just not much to post. I'm working on converting some of my omni favorites. I made two batches of Italian Sausage; one was very good and one wasn't. I made my first iteration of Tex-Mex Enchilada Sauce that doesn't begin with a cup of lard. And I made Ginger Tofu.

This was my all time favorite pork dish. Big cubes, breadded and fried and smothered in a goey ginger sauce. I had General Tso's Tofu at a restaurant last week and it got me reminescing. In retrospect, this was always meant to be a sauce served with tofu. Who'd-a-thunk!



Ginger Tofu
1 lb tofu, drained and sliced into large cubes
3 tbs cornstarch
2 tbs vegetable oil
1 tsp sesame oil
3/4 cups vegetable broth
3 tbs soy sauce
2 tbs dry sherry
1-2 green onions, whites sliced thin, green part chopped on a bias
2 cloves garlic, minced
2 tsp sugar
1 tbs ginger, grated

Place cubed tofu in a resealable bag with cornstarch. Toss to combine and shake off excess cornstarch. Heat oils in a saute pan on medium-high. Add tofu and brown, turning cubes as they brown. When the tofu is browned, remove from a pan.

Combine remaining ingredients and pour into the sauce pan. Bring to a boil and cook until it begins to thicken. Stir in the tofu and cook down until the sauce begins to cling to the tofu.

4 Servings: 214 cal (12g fat, 15g carbs, 9g protein)