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Categories:
sesame oil soy sauce julienne-cut red bell pepper matchstick salt garlic shiitake mushrooms vegetable broth honey sherry vinegar red pepper cooking spray
Viewed: 60 - Published at: 6 years agoIngredients
- (14-ounce) package extra-firm tofu
- 3 tablespoons sesame oil (divided)
- 3 tablespoons low 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 vegetable broth
- 1 tablespoon honey
- 2 teaspoons sherry vinegar
- 1/2 teaspoon crushed red pepper
- cooking spray
Method
- 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; saute 3 minutes. Remove from pan. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and mushrooms; saute 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.
