- 1 pound(s) extra firm tofu, sliced into six 1/2-inch slices
- 2 spray(s) cooking spray
- 3 Tbsp low sodium soy sauce
- 2 tsp olive oil
- 2 Tbsp ginger root, fresh, minced
- 2 tsp minced garlic, about 1 large clove
- 1 oz green hot chili peppers, or red, Thai-variety, thinly sliced (use 1 small pepper)
- 1/2 cup(s) dried shiitake mushroom(s), thinly sliced
- 1 small sweet red pepper(s), sliced into 1/4-inch pieces
- 1 cup(s) uncooked string beans, trimmed and cut in half
- 2 Tbsp teriyaki sauce
- 1/4 cup(s) basil, Thai or Italian, fresh, torn (plus a few leaves whole for garnish)
- 2 Tbsp uncooked scallion(s), thinly sliced on diagonal (for garnish)
- 2 cup(s) long grain cooked brown rice, kept hot
Preheat oven to 425°F. Place tofu slices on several layers of paper towels. Cover with more paper towels and top with a cookie sheet. Place several heavy objects (like a can or heavy pots or pans) on cookie sheet to press out water from tofu for 30 minutes.
Coat cookie sheet with cooking spray. Cut tofu into cubes to yield 9 cubes per slice. Place on cookie sheet and brush with 2 tablespoons of soy sauce. Coat tofu with cooking spray and place in oven. Roast for 25 minutes, remove from oven and set aside.
Heat oil in a large nonstick pan over medium-high heat. Add ginger, garlic and chili; cook until fragrant, about 10 to 15 seconds. Add mushrooms, cook for 2 to 3 minutes. Add peppers and string beans; increase heat to high and cook until vegetables are cooked but still crisp, about 5 minutes.
Add remaining tablespoon of soy sauce, teriyaki sauce, basil and roasted tofu. Cook to warm through, about 1 minute. Garnish with scallions and basil. Serve with rice. Yields about 1 3/4 cups of tofu mixture and 1/2 cup of rice per serving.