Oct. 29, 2008
Maple Glazed Tofu & Vegetables Recipe
The perfect compliment for root vegetables is maple syrup. Watch kids and vegetable haters go for seconds with this magic recipe!
Links from people who have made this dish: Maple Veggies
I prefer to use carrots and parsnips, but it's great with butternut squash and potatoes, too!
a dash of sesame seeds (optional)
1 tsp cornstarch
2 cups chopped vegetables
1 cup vegetable broth
2 tbsp pure maple syrup
1 tbsp apple cider vinegar
1 tbsp low sodium soy sauce
2 tsp lemon juice
1 whole garlic cloves, minced
1 tbsp agave nectar (optional)
Mix cornstarch into 1 tsp cold water, stirring until dissolved, and set aside. Add broth and vegetables to a large frying pan and bring to a boil. Reduce heat and add maple, apple cider vinegar, soy sauce, juice, garlic, pepper and agave, if using. Cook for 5 minutes or until vegetables are cooked but still slightly crisp. Add cornstarch mixture and stir to combine. Turn up heat and wait for the sauce to thicken, but keep a watchful eye. Once the mixture is thick like a glaze, remove from heat. Garnish with sesame seeds if desired.