Teriyaki Tofu And Root Vegetables

Recipe Ingredients

1 1/2 cups	355ml	Apple juice or cider
1/4 cup	59ml	Tamari or soy sauce
1		Ginger - (2" long) - peeled, and
		Cut into 3 pieces
3		Garlic cloves - peeled
2 tablespoons	30ml	Maple syrup
1 lb	454g / 16oz	Extra-firm tofu
2 lbs	908g / 32oz	Carrots - peeled, and (medium)
		Cut into 1" pieces
1		Parsnip - peeled, and (medium)
		Cut into 1" pieces
1		Chunk daikon - (5 inch) peeled, and
		Cut into 1" pieces
1 tablespoon	15ml	Vegetable or peanut oil
		Water - as needed
1 tablespoon	15ml	Sesame seeds
2 tablespoons	30ml	Chopped fresh cilantro

Recipe Instructions

Bring large pot of lightly salted water to a boil.

In medium saucepan, combine apple juice, tamari, ginger, garlic and maple syrup. Place tofu on its side and cut into 4 even slabs. Cut each slab on diagonal into triangles. You should have 8 triangles. Add tofu to saucepan and bring liquid to a boil. Reduce heat and simmer 10 minutes. Remove tofu, set on plate and pat dry. Reserve marinade.

Add carrots, parsnip and daikon pieces to boiling water. Cook until vegetables are just tender, about 8 minutes. Drain and set aside.

In large nonstick skillet, heat oil over medium-high heat. Add tofu and cook until golden brown, about 3 minutes per side. Remove to plate.

Pour reserved marinade into skillet and bring to a boil. Add dissolved arrowroot and stir continuously until mixture thickens, about 1 minute. Stir vegetables and tofu into glaze and toss to coat.

Transfer mixture to serving platter or 4 individual plates. Sprinkle with sesame seeds and cilantro and serve.

This recipe yields 4 servings.

Per Serving: 244 Cal; 8g Prot; 8g Total Fat (0 Sat. Fat); 34g Carb.; 0mg Chol; 876mg Sod.; 4g Fiber.

Source:
Vegetarian Times, March 2001

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