soy-honey glazed tofu
tofu Four 4 oz portions
tofu marinade:
Honey 2 tsp
Soy sauce 3 tbsp
Chopped garlic 1 tsp
for stir fry vegetables
Yellow lo mein noodles 12 oz
Shredded carrots 2 oz
Summer squash 1 oz
Bok choy 4 oz
Red peppers 1 oz
sauce
Cooking Oil 1 fl oz
Chopped Garlic 3 tbsp
Diced white onions 4 tbsp
Paprika 1 tbsp
Curry Powder 1 tbsp
Granulated Garlic 3 tbsp
Ginger 1/4 tsp
Brown Sugar 4 tbsp
Sesame Oil 1 tbsp
Sambal 1 tbsp
Pineapple Juice 5 tbsp
Coconut milk 2 1/2 cups
Soy sauce 3 tbsp
Water 1/2 fl oz
Corn Starch 1 tbsp
1. In a prepared saute pan, heat oil over medium heat. Add garlic and onions and sauté until translucent.
2. Add paprika, curry powder, garlic granulated, ginger ground, brown sugar, sesame oil and sambal.
3. Toast in saute pan over medium to high heat for 3 minutes. Add pineapple juice, coconut milk, scampi and soy sauce. Bring to a boil.
4. Make a slurry with cold water and corn starch. Whisk it into sauce and simmer for five minutes. Remove from heat.
5. Beurre mix for 30 seconds. Add yellow lo mein noodles, carrots, summer squash, bok choy and red peppers. Toss well.
To plate: Place noodle/vegetable mix on plate. Top with grilled tofu steak.
Servings: 4