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Ingredients

1 (12 ounce) package extra-firm tofu, cubed 6 tablespoons soy sauce 2 tablespoons grated fresh ginger 1 tablespoon sesame oil, divided 2 teaspoons honey 2 teaspoons rice wine vinegar 1 teaspoon minced garlic 1 cup frozen sugar snap peas 1 cup shredded carrots 1 cup fresh bean sprouts 1 bell pepper, cut into strips 6 green onions, chopped

Nutrition Info

185 calories carbohydrate: 17.8 g cholesterol: : - fat: 8.5 g fiber: 3.9 g protein: 12.4 g saturatedFat: 1 g servingSize: - sodium: 1384.7 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, spread tofu on top.
Mix soy sauce, ginger, 1 teaspoon sesame oil, honey, rice wine vinegar, and garlic together in a bowl. Pour 1/2 the mixture over the tofu.
Bake tofu in the preheated oven until evenly browned, about 30 minutes.
Heat 1 teaspoon sesame oil in a large skillet or wok after 15 minutes of baking time. Add sugar snap peas and carrots, stir-fry until slightly softened, about 5 minutes. Transfer to a plate. Heat remaining 1 teaspoon sesame oil in the skillet. Add bean sprouts, bell pepper, and green onions, stir-fry until slightly softened, about 5 minutes.
Return sugar snap peas and carrots to the skillets. Add remaining soy sauce mixture. Stir-fry until flavors combine, about 5 minutes more. Mix in tofu carefully.

4 servings

Extra-firm baked tofu and stir-fried vegetables in a soy-ginger sauce. Serve over rice or noodles.