Yield: 1 Servings
|6 tablespoons||Light soy sauce|
|2 teaspoons||Balsamic vinegar|
|1 tablespoon||Japanese Rice Wine|
|2 teaspoons||Peeled and grated fresh ginger|
|½ teaspoon||Toasted sesame oil|
|1 pack||Mori-Nu Tofu; (extra firm) cut into 1-inch cubes|
|1 \N||Clove garlic; minced|
|1 bunch||Scallions; sliced diagonally into 1-inch pieces|
|1 teaspoon||Toasted sesame oil|
|6 cups||Chopped vegetables; (broccoli, asparagus, green cabbage, red bell peppers, snow peas, bean sprouts, etc.)|
|\N \N||Cooking spray|
Preheat oven to 400. In a small bowl, blend soy sauce, vinegar, honey, rice wine, ginger and garlic until smooth. Coat a cookie sheet with cooking spray. Pat tofu with paper towels. Place tofu cubes on the sheet in a single layer. Pour ½ of the soy mixture over tofu. Bake for 30 minutes.
Saute scallions and sesame oil in a wok or skillet for 1 minute; add vegetables and remaining soy sauce mixture. Stir fry for an additional 5 minutes or until vegetables are done. Add cooked tofu and toss lightly.
Serve with steamed rice or with pasta.
Makes 4-6 servings
Posted to recipelu-digest Volume 01 Number 568 by Abtaxel <Abtaxel@...> on Jan 20, 1998