Recipe Name Teriyaki Tofu Salad Submitted by linzhangzl Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 47 Ready In (minutes) 57

Ingredients Amount Measure 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 Steps Sequence Step 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.