equal parts julienned vegetables: about 1 cup each
carrots
zucchini
yellow squash
asparagus
bok choy
napa cabbage
red bell peppers
snow peas
16 oz extra firm tofu
1 Tbsp fresh ginger root
2 Tbsp reduced sodium soy sauce
2 Tbsp sesame oil
.25 tsp black pepper

Cut tofu into bite sized chunks.
Spread out on sheet pan or baking dish.
Mix sesame oil, soy sauce and grated ginger.
Drizzle soy mixture over tofu and carefully toss.
Roast in oven at 400-450 deg F until brown. Let cool
Meanwhile cut all the vegetables into julienne strips.
Steam or blanch vegetables until just tender, taking care not to overcook.
Cool vegetables.
Mix roasted tofu with julienned vegetables adding any sauce left in the pan.
Top with fresh scallions and sesame seeds if desired (not included in nutritional information.


Serving Size: makes 4 servings with 2 cups of veggies each and 4 oz tofu each

Number of Servings: 4

Recipe submitted by SparkPeople user DARUMA.

 

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