Important Announcements

Nondiscrimination Policy Update

Boston Medical Center Health System complies with applicable Federal civil rights laws and does not discriminate on the basis of age, race, color, national origin (including limited English proficiency and primary language), religion, culture, physical or mental disabilities, socioeconomic status, sex, sexual orientation and gender identity and/or expression. BMCHS provides free aids and services to people with disabilities and free language services to people whose primary language is not English.

To read our full Nondiscrimination Statement, click here.

Veggie Sauce

Sauce / dressing

Contributed by: Eva Song

Veggie Sauce on top of baked tofu.

Select your language:

This is a great way to introduce more vegetables, herbs and spices into your diet! Enjoy this delicious veggie sauce with Chinese noodles, rice or Baked Tofu! 

Serves:
3 servings
Total Time:
30 minutes
Prep Time:
15 minutes
Cook Time:
15 minutes

Ingredients


Ginger - 4-5 thin slices, fresh Zucchini - 2-3 (choose the tender ones) Carrots - 1-2 Shiitake_mushrooms - 10 dried, soaked in warm water for 2 hours overnight or about 1 cup fresh, sliced Green_onion/scallion - 1 Bok_choy - 2-3 heads Cornstarch_or_all_purpose_flour - 2 tablespoons Water - 2-3 tablespoons + 1 cup, divided Oil - 2 tablespoons vegetables, canola, avocado, sunflower or other high-heat oil Beyond_ Meat - 1/2 pound Bean_Paste - 1/2 Tablespoon Soy_Sauce - 1 Tablespoon, low sodium Chili_oil - 1 teaspoon Mushroom_Oyster_Sauce - 1/2 Tablespoon (or toasted sesame oil) Coconut_Sugar - 1 teaspoon White_Pepper - 1/2 teaspoon (optional) Black_Pepper - 1/2 teaspoon Paprika - to taste (optional) Salt - 1-2 teaspoons Cilantro - 2-3 Tablespoons fresh, chopped

Instructions

Step 1
Mince the ginger.
Step 2
Dice all the other vegetables.
Step 3
In one bowl, combine the ginger, green onion and shiitake. In another bowl, combine the Zucchini and carrots.
Step 4
Mix cornstarch (or flour) with 2-3 tablespoons of cold water.
Step 5
Heat a large frying pan or wok with high heat with vegetable oil in it, once the oil is hot, add minced ginger, chopped green onion, diced shiitake mushrooms, and Beyond Meat. Stir-fry them for 1-2 minutes for the aroma of ginger, green onion, mushroom and the plant-based meat to come out.
Step 6
Add zucchini and carrots, stir-fry for 2 minutes.
Step 7
Add bean paste, stir-fry briefly until it is well mixed.
Step 8
Add white pepper powder, coconut sugar, light soy sauce, black pepper powder, sesame oil, and salt. Stir-fry for 1 minute.
Step 9
Add 1 cup of water, bring it to boil before turning the heat down to a simmer.
Step 10
Add cornstarch and water mixture and simmer for 2-3 minutes.
Step 11
Add chili oil and turn off heat.

Notes

Once the sauce is out of the pan, pour it over the baked tofu block and finish with chopped cilantro sprinkled over the sauce. 

 

 

Nutrition Information

Calories:
396 Calories
Fat:
17.75
Saturated Fat:
1.75
Carbohydrates:
Net Carb: 40.20
Dietary Fiber:
12.15
Protein:
31.15

Dietary Restrictions

Vegan