Serves 4 with leftovers
|2||packages (14 ounces each) extra-firm tofu, cut into 1-inch-wide strips|
|2||pounds baby bok choy, thinly sliced|
|7||ounces shiitake mushrooms, stemmed and halved|
|2||mixed red and orangebell peppers, thinly sliced|
|4||scallions, trimmed and cut in2-inch pieces|
|2||tablespoons canola oil|
|2||tablespoons dark sesame oil|
|Salt, to taste|
|2||tablespoons soy sauce|
|1||tablespoon white vinegar|
|1||tablespoon toasted sesame seeds|
1. Set the tofu in a large colander, set the colander on a large plate, and set a heavy plate or bowl directly onto the tofu. Press for 10 minutes to drain excess moisture. Pat the tofu dry with paper towels.
2. Turn the oven broiler to high and set a rack about 8 inches from the element. Have on hand 2 large rimmed baking sheets.
3. In a bowl, toss the tofu, bok choy, shiitakes, bell peppers, and scallions with canola oil, 1 tablespoon of the sesame oil, and salt.
4. In another bowl, whisk the remaining1 tablespoon sesame oil with the soy sauce, honey, vinegar, sesame seeds, and sriracha.
5. On the baking sheets, spread the tofumixture in 1 layer. Broil it, stirring the mixture several times, for 8 minutes, or until browned and tender.
6. Return the tofu mixture to its bowl, add the soy sauce mixture and toss gently.Reserve 4 cups for the soup. Serve with brown or white rice. Tony Rosenfeld