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- 7 oz. extra-firm tofu, drained
- 1 cup chopped red bell pepper
- 1 tsp. sesame oil
- 1 tsp. sea salt
- 2 cups snap peas
- 1/4 tsp. black pepper
- 2 green onions, thinly sliced
- 2 tsp. sesame seeds
- 2 tbs. soy sauce or tamari
- 1 tbs. honey
- 1/2 tbs. sesame oil
- 1 tsp. rice vinegar
- 1 tsp. chili paste
- 1/2 tsp. garlic powder
Wrap the tofu in a kitchen towel and place on a cutting board with a weighty object on top. Let stand 10 minutes to press out excess moisture. Unwrap and cut into 1/2-inch cubes.
In a medium bowl, whisk marinade ingredients. Add the tofu cubes and marinate at room temperature for 30 minutes or in the refrigerator for up to four hours.
Preheat oven to 400 degrees F and line a half-sheet pan with parchment paper, if desired. Add the tofu cubes to the pan in a single layer and place on the middle rack in the oven to bake for 10 minutes.
While the tofu is baking, place the red peppers in a medium bowl. Add ½ teaspoon sesame oil and 1/2 teaspoon salt and mix until coated. Remove the sheet pan from the oven, push tofu to one side, and add the peppers to the other side. Cook for 15 minutes.
While the tofu and peppers are baking, place the snap peas in a medium bowl. Add ½ teaspoon sesame oil, ½ teaspoon salt, and ¼ teaspoon black pepper, and mix until coated. Remove the sheet pan from the oven and push peppers and tofu to one side of the pan. Add snap peas to the other side. Bake an additional 10 minutes, until the tofu is browned and the vegetables are beginning to soften. Sprinkle with green onions and sesame seeds. Serve as desired, with optional cooked grains.
This recipe originally appeared in the October 2019 issue of Experience Life, Life Time’s whole-life health and fitness magazine.
Photography by: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman