| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Sami |
|
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Light soy sauce |
| 2 |
ts |
Balsamic vinegar |
| 2 |
ts |
Honey |
| 1 |
tb |
Japanese Rice Wine |
| 2 |
ts |
Peeled and grated fresh ginger |
| 1/2 |
ts |
Toasted sesame oil |
| 1 |
pk |
Mori-Nu Tofu; (extra firm) cut into 1-inch cubes |
| 1 |
|
Clove garlic; minced |
| 1 |
bn |
Scallions; sliced diagonally into 1-inch pieces |
| 1 |
ts |
Toasted sesame oil |
| 6 |
c |
Chopped vegetables; (broccoli, asparagus, green cabbage, red bell peppers, snow peas, bean sprouts, etc.) |
|
|
Cooking spray |
INSTRUCTIONS
Mori-Nu
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 1/2 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@aol.com>
on Jan 20, 1998
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