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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (12.3-ounce) package extra-firm tofu, drained |
1/2 cup vegetable broth, divided |
4 teaspoons peanut or vegetable oil, divided |
1/3 cup low-sodium soy sauce |
1/4 cup grated fresh onion |
2 tablespoons dijon mustard |
2 garlic cloves, minced |
1 tablespoon sugar |
1 tablespoon molasses |
2 tablespoons chopped fresh cilantro |
2 cups thin strips carrot |
1 cup thin strips red bell pepper |
1 cup slivered red onion |
1 cup snow peas, trimmed |
1/4 teaspoon salt |
4 cups hot cooked long-grain rice |
Directions:
1. Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let stand 20 minutes to remove excess water. Cut tofu crosswise into 12 slices; set aside.
2. Combine 1/4 cup vegetable broth, 2 teaspoons oil, soy sauce, and next 5 ingredients in an 11- x 7-inch baking dish. Place tofu slices in baking dish, turning to coat. Cover and marinate in refrigerator 1 hour.
3. Preheat oven to 350°.
4. Uncover tofu, and bake at 350° for 45 minutes or until marinade is almost absorbed. Remove tofu from baking dish; set aside, and keep warm. Add remaining 1/4 cup vegetable broth to baking dish; stir, scraping dish to loosen browned bits. Pour over tofu, and sprinkle with cilantro.
5. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add carrot, red pepper, and onion; cook, stirring constantly, 4 minutes. Add snow peas and salt; cook, stirring 1 minute or until vegetables are crisp-tender. Serve tofu and vegetables over rice. constantly,
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