Ingredients

Ingredients

1/3 cup low-sodium soy sauce

3 tablespoons plus 1 teaspoon rice vinegar

1 tablespoon sesame oil

1 tablespoon canola oil

2 tablespoons honey

1 tablespoon minced ginger

2 garlic cloves, minced

2 14-ounce packages extra-firm tofu, cut into 6 slabs

3 tablespoons toasted sesame seeds

2 cups sugar snap peas

6 cups shredded cabbage

1 red bell pepper, thinly sliced

1 cup shredded carrot

1 cup chopped scallions

Preparation

Directions

  1. Preheat the oven to 350 degrees. In a bowl, combine the soy sauce, vinegar, sesame and canola oils, honey, ginger, and garlic; mix well.
  2. Place the tofu in a single layer in a 9-x-13-inch baking dish; pour half the dressing over tofu. Sprinkle with 1 1/2 tablespoons of the sesame seeds. Place in the center of the oven and bake 45 minutes.
  3. Bring a small pot of water to a boil; add the sugar snap peas and cook 2 minutes. Drain and rinse under cold water.
  4. Toss the cabbage, bell pepper, carrot, scallions, and sugar snap peas with remaining dressing and sprinkle with remaining sesame seeds. Serve with the tofu. Nutrition facts per serving: 358 calories, 21g protein, 40g carbohydrate, 14g fat (1.8g saturated), 8g fiber