The other night when my husband asked what we were having for dinner and I told him a stir fry, his response wasn't very enthusiastic. Stir frys are so easy to make, especially when I don't really feel like cooking, but I do try to change up the veggies & sauce, spicy or sweet, depending on my mood. You see I shouldn't have said stir fry because it's really not what I was going to do, it's grilling the vegetables and tofu that have been marinating in a chinese sauce. I got the idea from, again, The New Vegetarian Grill by Andrea Chesman. When everyone sat down and looked at their plate and said "this looks good" and then they started eating making pleasant grunting sounds, I knew this was a winner! They scarfed it down and wanted more. I would definately make this one for company, it's a nice twist to chinese food.
Here are the vegetables I used and the ingredients for the marinade:
1 head of broccoli, trimmed and sliced
2 Lg. carrots, washed and sliced into long wedges
1 bunch asparagus, washed and trimmed
1 red bell pepper, sliced
1/2 bag of sugar snap peas, washed
1 block of extra-firm tofu,(the vacuum sealed kind), sliced into strips about 1/3 inch thick.
Marinade for tofu:
2 T. sesame oil
1 T. soy sauce
2 garlic cloves
1 T. fresh ginger
In a small casserole dish whisk together marinade then add tofu. Flip tofu every so often to completely coat.
Marinade for vegetables:
3 T. mirin
3 T. soy sauce, tamari or braggs
3 T. sesame oil
1 T. rice vinegar
2 garlic cloves
1 T. ginger
Whisk together marinade then add vegetables. Marinade for at least an hour.
Prepare barbeque on medium heat. Barbeque the tofu until you see nice grill marks. BBQ/grill the vegetables just until done, you still want them crisp not burnt. Mix together both left over marinades and set aside.
To assemble serve vegetables and tofu over brown rice, drizzle with remaining marinade and sprinkle with sesame seeds.