Soy Glazed Veggies in Puff Pastry
1 Vidalia onion--chopped
1 red pepper--chopped
1 Anaheim pepper--chopped
4 cloves garlic--minced
2 stalks celery--chopped
3 broccoli crowns--chopped
1 cup mushrooms--sliced
1-2 inch chunk of ginger--peeled and sliced
1 teaspoon red pepper flakes
1 8 oz. can water chestnuts
1 can chopped baby corn
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon white vinegar
1 block tofu, drained and cubed
2 packages frozen puff pastry sheets (thawed according to directions on box)
1 egg--lightly beaten
Mint--cut into small strips
*Preheat oven to 35o degrees F. Thaw puff pastry sheets according to the directions.
*Add 4 tablespoons of olive oil to frying pan. Add ginger slices and red pepper flakes. Heat over low heat for 5 minutes. Add onion, peppers, carrots, and celery. Saute over medium heat for 5 minutes. Add a pinch of salt and a few grinds of black pepper. Add the broccoli, mushrooms, and garlic. Cook veggies until they are al dente. Remove ginger. Stir in baby corn and water chestnuts. Set aside.
*Add soy sauce, brown sugar, cayenne, and vinegar to sauce pan. Heat over medium low heat. Stir to dissolve brown sugar. Reduce by at least half, stirring occasionally, or until the sauce becomes a lovely, sticky syrup. Set aside.
*Add 2-3 tablespoons of olive oil to frying pan. Heat over medium heat. Lightly sauté tofu until it's golden brown. Drain and mix with the sautéed veggies. Set aside.
*Lightly dust work surface with flour. Place 1 puff pastry sheet on floured surface. Cut the puff pastry into 9 squares (2 slices down, 2 slices across). Add squares to a cookie sheet. Dollap 1-2 tablespoons of the veggie/tofu mixture in the middle of each square, being sure to leave a 1/2 inch border around the edge of each square. Brush exposed dough with the lightly beaten egg wash. Repeat until all dough is used. Bake for 25-30 minutes or until the dough is light brown. Let cool slightly. Drizzle soy glaze and sprinkle with mint.