1 pound firm tofu (not silken)
2 tablespoons mellow white miso
2 tablespoons tahini
2 tablespoons grated fresh ginger
2 tablespoons brown rice vinegar
2 tablespoons maple syrup or brown rice syrup
1⁄4 cup water
1⁄2 medium yellow onion, cut into wedges
2 tablespoons grapeseed oil
1 cup julienned carrots
1 cup snow peas
2 cups chopped bok choy
4 cups chopped Napa cabbage
1 tablespoon tamari
1 tablespoon mirin
11⁄2 cups mung bean sprouts, rinsed well
Toasted sesame oil
Wrap tofu in towel and gently press out excess liquid. Cut tofu into 1-inch cubes and place in 8-inch square casserole. In mixing bowl, whisk together all marinade ingredients. Pour over tofu and marinate 30 minutes.
Preheat oven to 400°F. Transfer tofu to clean baking dish and roast 15 minutes. Do not discard marinade. Remove from oven, flip tofu pieces, coat with more marinade and return to oven to roast an additional 15 minutes. Remove from oven and set aside until ready to stir-fry.
In wok or Dutch oven over high heat, stir-fry onion in 1 tablespoon oil 2 minutes. Add carrots and snow peas and stir-fry 1 minute or until bright orange and green. Remove all vegetables from wok and set aside. Add remaining tablespoon oil to wok and stir-fry bok choy and Napa cabbage 1 minute or until wilted. Fold in carrots, snow peas and tofu. Add tamari and mirin, toss and remove from heat. Add bean sprouts, drizzle with toasted sesame oil, toss and serve.
To yield firmer tofu, allow it to sit briefly after roasting.
Substitute steamed tempeh for the tofu. Experiment with toppings such as chopped scallion, dry roasted peanuts, gomasio or hot sesame oil.
Reprinted with permission from Clean Start © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers.