Broccoli Tofu Stir Fry

1 package firm tofu
corn starch, garlic salt, onion powder
2 broccoli crowns1/2 onion
4 cloves garlic
soy sauce, teriyaki sauce
1/2 cup sweet and sour sauce
1/3 cup plum sauce
ginger, salt, pepper
vegetable oil
rice noodles

 

Cook rice noodles in boiling water until tender, strain, set aside. Slice tofu into thin strips, press between two plates lined with paper towels to dry. Heat enough oil to coat the bottom of the pan. Mix the corn starch, garlic salt and onion powder, and coat the tofu. Place in the hot oil and fry on each side until crispy and golden brown. Set aside on paper towels to drain. Add garlic, onion and and ginger to the oil, saute until translucent. Add the broccoli, drained noodles, teriyaki sauce and soy sauce to taste. Saute until broccoli is bright green. Add sweet and sour sauce, plum sauce and tofu, saute until heated through.

Roasted Vegetable Curry

1 sweet potato, peeled
1 chayote squash
1 zucchini
1 yellow squash
1 large broccoli crown10 baby carrots
1 large bell pepper
1 stick butter
1/4 large yellow onion
3 cloves garlic
1 1/2 cups basmati rice
seasoned salt
garlic salt
curry powder
garam masala
cumin
ground cardamom
2 cups heavy cream

Chop sweet potato and squashes into large chunks. Slice bell peppers into large slices. Separate broccoli florets, cut large ones in half. Line Sweet potatoes, squash, peppers, broccoli and carrots onto baking sheets, spray with cooking spray and sprinkle liberally with seasoned salt. Roast in the oven at 400 for about a half hour, until vegetables are soft and slightly toasted.

Soak basmati rice for about 15 minutes in cold water, then rinse. Put on stove with 3 cups of water and cook until soft.

Dice onion and mince garlic. Add 1/2 stick butter to pan, and melt. Add onion, garlic, and spices and cook until onion is translucent and spices aromatic. Add the roasted veggies and stir. Add 2 cups heavy cream and remaining butter, check spice level to taste. Simmer on low until flavors meld. Serve over rice.