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Ingredients
TIMBALES
- 1 14-ounce package silken tofu, drained
- 2 teaspoons finely grated lemon peel
- 1 1/4 teaspoons finely grated lime peel
- 1 teaspoon hot chili sauce (such as sriracha)*
- 3/4 teaspoon finely grated peeled fresh ginger
BROCCOLI
- 1 pound broccoli, cut into medium-size florets with 2- to 3-inch-long stalks attached
- 2 tablespoons vegetable oil
- 2 tablespoons (or more) unseasoned rice vinegar
Recipe Preparation
Timbales
Preheat oven to 350°F. Lightly coat four 2/3- to 3/4-cup ramekins or soufflé dishes with vegetable oil. Using fingertips, coarsely crumble tofu into medium bowl. Add lemon peel, lime peel, hot chili sauce, ginger, and 1/2 teaspoon salt. Stir with fork until mixture resembles very small pebbles. Divide tofu mixture among prepared ramekins (about 1/2 cup for each), pressing lightly to compact tofu mixture. Place ramekins in 13x9-inch baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake timbales until tofu mixture is set and tops feel firm to touch, about 45 minutes. Remove from oven; let timbales stand in water bath in baking pan while preparing broccoli.
Broccoli
Steam broccoli just until crisp-tender, about 4 minutes. Heat oil in large nonstick skillet over medium-high heat. Add broccoli and sauté 1 minute; add 2 tablespoons vinegar and cook just until absorbed, about 1 minute longer, adding more vinegar by teaspoonfuls, if desired. Season to taste with salt and pepper.
Run small knife around sides of timbales to loosen. Invert 1 timbale onto each of 4 plates. Place broccoli alongside each timbale and serve.
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