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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | soy sauce, lite, (shoyu) | 3 1/3 | tablespoons | rice vinegar | 1 | tablespoon | sesame oil | 1 | tablespoon | canola oil | 2 | tablespoons | honey | 1 | tablespoon | ground ginger | 2 | cloves | garlic minced | 2 | blocks | 14-ounce packages extra-firm tofu, cut into 6 slabs | 1 1/2 | ounce | sesame | 2 | cups, whole | sugar snap peas | 6 | cups, shredded | Cabbage, common (danish, domestic, and pointed typ | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, sliced | 1 | cup, chopped | Carrots, sliced 1/2 inch thick | 1 | cup, chopped | green onions |
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Steps
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Sequence
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Step
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| | 1 | Preheat the oven to 350 degrees. In a bowl, combine the soy sauce, vinegar, sesame and canola oils, honey, ginger, and garlic; mix well. | | 2 | Place the tofu in a single layer in a 9-x-13-inch baking dish; pour half the dressing over tofu. Sprinkle with 1 1/2 tablespoons of the sesame seeds. Place in the center of the oven and bake 45 minutes. | | 3 | Bring a small pot of water to a boil; add the sugar snap peas and cook 2 minutes. Drain and rinse under cold water. | | 4 | Toss the cabbage, bell pepper, carrot, scallions, and sugar snap peas with remaining dressing and sprinkle with remaining sesame seeds. Serve with the tofu. |
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