This recipe is 100 percent adaptable to whatever ingredients you have on hand. Try it with chicken pieces or strips, beef stew chunks, or turkey tenderloin (whole or in strips). I like to add some Brussels sprouts, yellow squash, any color bell pepper, or almost any vegetable found hiding in our fridge. After serving, be sure to scoop up all the sauce for maximum flavor. The complex flavor of this marinade, with hints of sweet and spice, lends an Asian tang with a tinge of heat. Adjust the chili sauce to your desired level of hotness. You can also use chopped fresh or canned chiles or even a teaspoon of red pepper flakes.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Wipe the inside and lid of a cast-iron Dutch oven with peanut oil.
Step 3
In a medium bowl, mix the garlic, ginger, lime juice, hoisin sauce, soy sauce, wine, honey, chili sauce, parsley, and basil.
Step 4
Add the tofu cubes to the marinade. Stir to coat well and set aside.
Step 5
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup water, and stir to make an even layer. Add the carrots and cauliflower in a layer.
Step 6
Layer the tofu in the pot, leaving some marinade in the bowl. Add the bell pepper and snow peas and pour the remaining marinade on top.
Step 7
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 533
Step 9
Protein: 17g
Step 10
Carbohydrates: 100g
Step 11
Fat: 6g
Step 12
Cholesterol: 0
Step 13
Sodium: 1966mg
Step 14
Fiber: 8g
