Broiled Tofu with Snow Peas, Broccoli, and Shitake
1 package of extra-firm tofu, drained
2 tablespoons grated ginger
1/4 cup soy sauce
1 1/2 tablespoons honey
6 tablespoons sesame oil
1 large garlic clove, minced
1 cup snow peas, trimmed
1/2 head broccoli, chopped into florets
1 cup shitake mushrooms, caps only, thinly sliced
3 scallions, white and light green parts only, thinly sliced diagonally
1/2 teaspoon red pepper flakes
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
Cooked brown rice for serving (or make coconut rice)
1. Heat broiler, with rack in top position. Cut tofu cross-wise into 1/2-inch thick pieces. In a medium bowl, whisk together ginger, soy sauce, honey, 3 tablespoons oil, and the garlic. In another bowl, combine the snow peas, broccoli, shitakes, and scallion, with the red pepper flakes and 2 tablespoons of oil. Season the vegetables with salt and pepper.
2. On a rimmed baking sheet, arrange tofu in a single layer and drizzle half the sauce. On another rimmed baking sheet, arrange the vegetables. Broil tofu for 3 minutes. Remove from oven and set aside. Broil the vegetables for 1 to 2 minutes. Serve tofu with vegetables alongside brown rice, and drizzle with remaining sauce.
Serves 2 to 3.
broiled tofu with snow peas, broccoli, and shitake originally published on sassyradish.com
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