Sesame Tofu and Vegetable Stir Fry

Tonight I went the P.F. Changs route and made a sesame tofu stir fry dish. Now  I'm not saying it was straight up P.F. Changs "worthy" but my goodness it was pretty close. 

I topped brown rice with an Asain inspired stir fry of snow peas, broccoli, carrots, cabbage, green onion, and edamame. 

It turned out surprisingly well and was a crowd pleaser.

Ingredients for Sesame Tofu:

1 block of extra firm tofu

1/4 c. Soy sauce

1/4 tsp. chili powder

1/4 tsp. garlic powder 

2 tbsp. sesame seeds

2 tbsp. sesame oil 

1 tbsp. extra virgin olive oil 

Ingredients for Stir Fry:

3 c. of cabbage mixture (shredded carrots, broccoli, purple cabbage)

1 bundle green onion; chopped

1 c. Edamame 

2 c. Snow peas 

Pink salt and pepper to taste 

Directions: 

Marinate sliced tofu in soy sauce. Cook tofu next in pan with 1 tbsp. sesame oil and 1 tbsp. olive oil. Add chili powder and garlic powder. Cook tofu slices for approximately 5-7 minutes on each side. 

Transfer tofu to a foil lined pan (cookie sheet). Brush with remaining sesame oil. Top with sesame seeds and sliced green onion (approx. 2 tbsp.). Bake at 350 degrees for 7-10 minutes on each side. 

For the stir fry cook the brown rice.

 In a pan cook stir fry ingredients (shredded carrot, broccoli, and cabbage), snow peas, and edamame on medium heat with extra virgin olive oil, pink salt, and pepper. 

Add extra soy sauce to taste (I did about 2-4 tbsp.) 

I topped my stir fry with additional sesame seeds. 

Finally throw it all together and there you have it. A Delicious, Asian inspired vegetarian meal. 

~Crago