Sesame Tofu with Stir-Fried Vegetables

1/4 cup low sodium tamari

1 tablespoon rice vinegar

2 tablespoons sesame oil

2 tablespoons freshly grated ginger root

2 cloves garlic, minced

1 package (14 ounces) firm tofu

2 cups broccoli florets

3 cups julienned carrots

2 cups sliced shiitake mushrooms

1 red pepper, seeded and cut into strips

2 cups julienned bok choy

1 tablespoon toasted sesame seeds

Cooking Instructions

In a mixing bowl, combine the tamari, rice vinegar, 1 tablespoon of the sesame oil, 1 tablespoon of the ginger root and 1 tablespoon of the garlic.

Cut the tofu into cubes, add it to the tamari mixture and marinate the tofu in the refrigerator for 1 hour.

In a nonstick pan, steam the broccoli and carrots in 2 cups of water for 2 minutes. Drain and set aside.

Wipe out the pan with a paper towel. Heat 1 teaspoon of the remaining sesame oil in the pan over high heat. With a slotted spoon, lift the tofu out of the marinade (reserve the marinade), add the tofu to the pan and brown it on all sides. Transfer the tofu to a plate.

Heat the remaining 2 teaspoons of sesame oil in the pan, add the mushrooms and cook for 2 minutes. Add the red peppers and bok choy and cook for 5 minutes more. Add the broccoli, carrots, the remaining ginger and the remaining garlic and cook for 2 minutes. Add the reserved marinade, simmer for a minute or two and add the browned tofu.

Divide the tofu, vegetables and sauce among 4 serving plates and garnish with sesame seeds.

Serving Size about 2 cups 

Amount Per Serving 

Calories 451 

Total Fat 12 g 

Saturated Fat 2 g 

Cholesterol 1 mg 

Sodium 694 mg 

Total Carbohydrate 55 g 

Dietary Fiber 14 g 

Protein 30 g 

Percent Calories from Fat 24% 

Percent Calories from Protein 27% 

Percent Calories from Carbohydrate 49%