Vegetarian/Volcano Tofu

A: 1T soy sauce
    1T white wine
    1 egg, beaten
B: 1# firm tofu, cut into 1" pieces
C: 1/4C peach/apricot/pineapple preserves
    1/4C pineapple
    4T corn syrup
    2T vinegar
    3t corn starch
    2t hot mustard
    1/2t salt
    4T fruit juice (pineapple/orange)
    1T garlic hot pepper sauce
D: 1/4C corn starch
E: 3-4 stalks broccoli
    1 onion, diced into 1/2" pieces
1. Beat (A) together. Place (B) into (A) and stir to coat. Allow to stand at
    least 10 minutes.
2. Heat (C) in small saucepan over medium heat until thickened.
3. Remove tofu (B) from the sauce, coat in (D) by shaking in plastic bag. Set
    on wire rack and allow to stand at least 10 minutes.
4. Add oil to wok over high heat. Cook tofu pieces (optionally hot sichuan
    peppers can be added at this stage).
5. Blanch (E) in boiling water 2-3 minutes and remove from heat.
6. Reduce heat to low, add sauce (C) and stir to coat.
7. Serve vegetables along side tofu pieces over sticky white rice.

Servings: 4

$Id: volcano_tofu,v 1.2 2018/11/26 04:48:07 deaven Exp $

 Recipe Card
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