Almond Tofu (Vegan War Su Gai)

1.5 blocks extra firm tofu, sliced into 12 pieces

2 cups brown rice (unprepared)
4 cups water

1/2 large yellow onion, sliced finely
4 stalks celery, diagonal sliced finely
2 scallions, sliced, separate white slices from green slices
1 tbsp peanut oil

1/3 cup slivered almonds
1 cup shredded lettuce

Marinade:
6 fl oz dry sherry
2 tbsp tamari
2 tbsp nutritional yeast
2 tsp garlic powder
Water to cover (4-8 fl oz)

Sauce:
1/2 cup cornstarch
6 tbsp water
6 cups vegetable broth (low sodium is best)
6 tbsp Earth Balance buttery spread
4 tsp tamari

Breading:
1/2 cup besan or other gluten-free flour
1/4 cup cornstarch
several dashes ground black pepper
1 tsp red pepper flakes
1 tsp ground ginger

Combine brown rice and 4 cups water in medium saucepan, bring to boil, cover, lower heat to low, simmer covered for 45 minutes, turn off heat, allow to sit covered for 15 minutes.

While rice is cooking, combine marinade ingredients in a large dish. Lay slices of tofu in the marinade, cover, and set aside for 15 minutes or more.

Combine sauce ingredients in a large saucepan. Bring to a boil while consistently whisking. Allow to boil for a few minutes, whisking regularly. Turn heat to low, whisk or stir occasionally while preparing other foods in order to keep sauce combined.

Spray a large cookie sheet with non-stick spray. Combine breading ingredients in a large bowl. Dredge tofu slices in breading and lay on cookie sheet. Broil tofu in oven, turning once, until crispy on both sides.

In a frying pan or wok, stir fry the onion, celery, and white slices from the scallions in the peanut oil until vegetables are soft. Combine with the sauce.

For each serving, place a portion of rice on plate, top with broiled tofu, cover generously with sauce, and garnish with almonds, lettuce, and green slices of the scallions.

Serves about 8.

Number of Servings: 8

Recipe submitted by SparkPeople user ERICN613.