Sesame Crusted Tofu over Vegetables

This recipe is taken from eating well magazine. Now that I live on the mainland, I enjoy reading this magazine every now and then for inspiration. They feature many seasonal recipes with a lot of ingredients I can find at the farmer's market here in Santa Cruz. This recipe is loaded with antioxidant rich vegetables, from the bok choy to the red bell peppers! Soy (tofu) is a complete vegetarian source of protein and some studies suggest soy to help prevent breast cancer and heart disease. To make this a complete meal, simply add brown rice or quinoa!

Ingredients:

TOFU & MARINADE

• 1 14-ounce package extra-firm water-packed tofu, drained
• 2 cloves garlic, minced
• 1/2 tablespoon grated or minced fresh ginger
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon mirin or dry sherry
• 1 teaspoon chile-garlic sauce (optional, mae ploy or other chinese chile garlic sauce)
• 1/2 teaspoon sesame seed oil

SAUCE

• 1/2 cup water or vegetable broth
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons mirin or sherry
• 2 teaspoons chile-garlic sauce
• 2 teaspoons cornstarch
• 1 teaspoon toasted sesame oil

VEGETABLES

• 2 tablespoons sesame seeds
• 1 tablespoon peanut oil, divided (optional, canola, vegetable or olive oil)
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 1/2 pounds bok choy, trimmed and very coarsely chopped
• 1 red bell pepper, cut into 1-inch pieces
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 1 1/2 cups snow peas, trimmed
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Directions:

• To prepare tofu & marinade, set tofu on a few paper towels on a cutting board or large plate. Place another paper towel on top of tofu and place a heavy weight on top (I usually use a skillet with some canned goods on top) Drain for 15-30 minutes
• Combine garlic, ginger, soy sauce, mirin, chile-garlic sauce and sesame seed oil in large bowl. Cut the drained tofu into 1-inch cubes. Add tofu to marinade and toss to coat. Place in refrigerator for 30 minutes to allow marinade to coat tofu.
• To prepare sauce, whisk water, soy sauce, mirin, chile-garlic sauce, cornstarch and sesame seed oil in small bowl. Set aside
• To stir-fry tofu & vegetables: Toss tofu with sesame seeds in large bowl. Heat oil in large nonstick skillet over medium heat. Add the tofu and cook, turning often, until golden and crusty, about 8 to 10 minutes. Cover and keep warm. Heat remaining oil in wok or large skillet over medium high heat. Add garlic and ginger; cook stirring for about 30 seconds. Add bok choy, bell pepper, scallions and snow peas. Cook stirring for about 7 minutes or until tender.
• Add the reserved sauce to the mixture. Toss the vegetables with the sauce. Add tofu and plate!

Yields 4 servings, about 1 1/2 cups each

Nutrition Facts per serving:

Calories: 232 Fat: 12 g. Saturated Fat: 2 g. Carbohydrates: 19g. Sodium:483 mg. Cholesterol: 0 mg. Fiber: 5 g.  Protein: 14 g.