Try a quick vegetarian entrée full of flavor and rich vegetables for dinner tonight.
1 (14-ounce) package extra-firm tofu, drained
3 tablespoons dark sesame oil, divided
3 tablespoons lower-sodium soy sauce, divided
1 cup julienne-cut red bell pepper
1 cup matchstick-cut carrot
1/8 teaspoon salt
4 garlic cloves, thinly sliced
1 (5-ounce) package presliced shiitake mushrooms
1/2 cup organic vegetable broth
1 tablespoon honey
2 teaspoons sherry vinegar
1/2 teaspoon crushed red pepper
How to Make It
Cut tofu in half crosswise and again in half lengthwise. Pierce tofu liberally with a fork. Place in a shallow dish. Combine 1 tablespoon oil and 1 tablespoon soy sauce in a small bowl. Pour soy mixture over tofu; let stand 15 minutes, turning once. Set aside.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add bell pepper, carrot, and salt; sauté 3 minutes. Remove from pan. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and mushrooms; sauté 4 minutes. Add remaining 2 tablespoons soy sauce, broth, and next 3 ingredients. Simmer 3 minutes or until thickened. Remove from heat.
Remove tofu from marinade; reserve marinade. Heat a grill pan over high heat. Coat pan with cooking spray. Add tofu to pan; cook 3 minutes on each side, basting occasionally with reserved marinade. Arrange 1 tofu steak on each of 4 plates; top each serving with about 1/3 cup carrot mixture and about 2 tablespoons mushroom mixture.
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bland and very much not worth the time to julliene all those veggies. the only flavor I really got was salty form the soy sauce and stock/broth. Neither my boyfriend nor I finished what was on our plate. Will not make again.
Well, I'm giving this five stars because I love that more recipes are being published that don't require meat. I made this last night and it was missing something. I pierced the tofu and doubled the marinade - I even let it marinade for a couple hours.
Now, I can eat tofu plain and be happy, and that's what this tasted like. The tofu didn't have any flavor to it from the marinade. The veggies picked up the flavor, but I don't think any meat eater will say, "Hot damn! Who needs to kill an animal when tofu tastes this good?"
Really tasty. It all went together very well. Next time, I will make more mushrooms - they were delicious. Instead of honey, I used agave. For the rice, I used short grain brown rice cooked with a bit of coconut oil and then added chopped cashews at the end. And, I coated the tofu in sesame seeds when I was cooking it. Yummy. My husband's only complaint was that I should have cut the carrots and peppers thinner. That's pretty good! Definitely a keeper.