Zen-Sational" Tofu Vegetable Stir Fry with Portobello Mushroom Beignets

Recipe from Executive Chef Bernard Guillas of the Marine Room and La Jolla Beach & Tennis Club of La Jolla, Calif.

Serves: 0

1 package firm tofu

2 tablespoon mirin

2 tablespoon julienned pickled ginger

2 tablespoon water

2 tablespoon low-sodium soy sauce

1 tablespoon brown rice vinegar

1 clove garlic, crushed

For the sauce:

1 tablespoon chopped cilantro

1 tablespoon yuzu juice

1 orange, zested

Hot chile oil, to taste

For the vegetables:

½ cup cauliflower florets

½ cup broccoli florets

½ cup peeled slivered carrots

½ cup sugar snap peas, cut in half on bias

½ cup bean sprouts

½ cup julienned red bell pepper

1 teaspoon Pollen Ranch "Zen-Sational" fennel pollen blend

2 tablespoon vegetable oil

For the beignets:

3 medium portobello mushrooms, sliced

½-inch thick

½ cup tempura batter mix

¼ teaspoon Pollen Ranch "Zen-Sational" fennel pollen blend

1 cup cold water

3 tablespoon slivered almonds, toasted

6 sprigs cilantro

1. Gently rinse tofu under running water. Pat dry. Slice into 6 portions. Combine remaining ingredients. Pour over tofu slices. Let stand 2 hours. Drain. Cut into cubes. Reserve marinade for sauce.

2. For sauce, combine reserved marinade with cilantro, yuzu juice, orange and hot chile oil.

3. For vegetables, heat oil in frying pan or wok. Sauté vegetables 5 to 8 minutes with "Zen-Sational" over high heat until tender crisp. Stir constantly. Add drained marinated tofu. Toss gently with vegetables. Add yuzu sauce. Cover. Heat through.

4. For the beignets, pre-heat fryer to 365. Oil should be minimum 5 inches deep. Place tempura batter mix and "Zen-Sational" in mixing bowl. Add cold water. Blend well with chopsticks. If mix is a little thick add a small amount of water. Dip mushrooms in tempura. Deep fry 20 seconds. Place on paper towel.

5. To serve, divide tofu and vegetables among 6 shallow serving bowls. Top each with 3 Portobello mushroom beignets. Garnish with slivered almonds and cilantro sprigs.

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