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Tofu Short Ribs With Gingery Mashed Root Veggies
ISA CHANDRA22Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 28 oz. super firm tofu (drained, each sliced into 8-pieces widthwise, see note)
- 2 Tbsp. vegetable oil
- 1 Tbsp. tamari sauce
- 2 Tbsp. cornstarch
- 1 cup vegetable broth (cold, purchased or homemade)
- 1 cup hoisin sauce
- 1/3 cup pure maple syrup
- 1/3 cup tamari sauce
- 1/3 cup rice vinegar
- 1/4 cup tomato paste
- 1 Tbsp. Sriracha
- 2 tsp. liquid smoke
- 1 1/2 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 3/4 tsp. Chinese five-spice
- 8 oz. parsnips (peeled and cut into 1-inch chunks)
- 8 oz. rutabaga (or turnip, peeled and cut into 1-inch chunks)
- 1 lb. sweet potatoes (peeled and cut into 1-inch chunks)
- 2 Tbsp. refined coconut oil
- 1 Tbsp. minced fresh ginger
- 2 garlic cloves (minced)
- 1 tsp. salt
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