Serves 4 with leftovers
2packages (14 ounces each) extra-firm tofu, cut into 1-inch-wide strips2pounds baby bok choy, thinly sliced7ounces shiitake mushrooms, stemmed and halved2mixed red and orange bell peppers, thinly sliced4scallions, trimmed and cut in 2-inch pieces2tablespoons canola oil2tablespoons dark sesame oilSalt, to taste2tablespoons soy sauce1tablespoon honey1tablespoon white vinegar1tablespoon toasted sesame seeds2teaspoons sriracha
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 remaining 1 tablespoon sesame oil with the soy sauce, honey, vinegar, sesame seeds, and sriracha.
5. On the baking sheets, spread the tofu mixture 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