Recipes
Buddha's Delight Tofu
https://www.dinneratthezoo.com/wprm_print/9252
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings4 servings
Calories374kcal
Author Sara Welch
Ingredients
14 ounces extra firm tofu drained and cut into 1.5 inch cubes
cooking spray
salt and pepper to taste
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoon honey
1 tablespoon grated peeled fresh ginger
2 garlic cloves minced
2 teaspoons cornstarch
1 tablespoon canola oil
1/4 cup sliced green onions
1 (14-ounce) can whole baby corn, drained and halved
1 (8-ounce) can sliced bamboo shoots, drained
4 cups mixed fresh vegetables such as broccoli florets, snow peas, thinly sliced carrots, shiitake mushrooms and baby bok choy
Instructions
Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
Place the tofu cubes in a single layer on the sheet pan, season with salt and pepper to taste.
Bake for 20 minutes or until lightly browned.
For the sauce: In a small bowl mix together the soy sauce, sesame oil, honey, ginger and garlic. Mix the cornstarch with 1/4 cup of cold water and add to the soy sauce mixture; stir to combine.
Heat the oil in a large pan over medium high heat. Add the vegetables and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Add 2 tablespoons of water to the pan and cook for 3-4 minutes more or until vegetables are tender.
Stir in the tofu cubes, baby corn and bamboo shoots.
Pour the sauce over the tofu mixture and bring to a boil; boil for one minute or until sauce has just thickened.
Top with sliced green onions and serve with rice if desired.