A Great Tofu Recipe for a meatless Day...

Sesame-Crusted Tofu over Vegetables

For Tofu and Marinade

1  14 oz pkg extra- firm water packed tofu, drained
2  cloves garlic minced
1/2  TBL grated fresh ginger
1 tsp Braggs amino acids
1 tsp mirin (in asian aisle in your grocer)
1 tsp chili-garlic sauce
1/2 tsp toasted seame oil

Sauce

1/2 cup vegetable broth
3 TBL Braggs amino acids
2 TBL mirin
2 tsp garlic chile sauce
1 tsp toasted sesame oil

Vegetables

2 TBL sesame seeds
1 TBL peanut oil,  divided
3 cloves garlic,  minced
1 TBL grated fresh ginger
1 1/2 pounds bok choy, trimmed and 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

To prepare tofu and marinade
 1.  place tofu on a clean folded kitchen towel, and place on a plate. Set tofu on the towel, place another towel on top weighted down with a skillet or heavy tray. Let it drain for 30 minutes.
2. combine garlic, ginger, soy sauce, mirin, chile-garlic sauce and sesame oil in a bowl. Cut the drained tofu into 1 inch cubes. Add to the marinade and toss to coat. Let it marinate for 30 minutes in frig.
3. To make the sauce: whisk broth, Braggs, mirin,  chile garlic sauce, and sesame oil in a small bowl, set aside.
4. To stir fry tofu and vegetables: Sprinkle sesame seeds over the tofu. Heat 1 1/2 tsp peanut oil in a large non stick skillet or wok over medium heat. Add the tofu and cook turning frequently for close to 10 minutes. Remove from pan, and cover to keep warm.
5. Add remaining peanut oil, cook the garlic and ginger be careful not to burn them, stir frequently for about 30 seconds. Add all the vegetables. Cook for about 4 minutes if you like them crisp.
6. Pour sauce over vegetables and toss. Transfer to serving bowl (or serve as is in the wok_my favorite way to serve), top with tofu. serve with a grain of your choice and enjoy!

A great meal for when you want it filling, but want to avoid an animal protein. Enjoy! xo ginny