Pacific Rim Stir-fry

Ingredients:

• 6 Tablespoons light soy sauce
• 2 teaspoons balsamic vinegar
• 2 teaspoons clover honey
• 1 Tablespoon Japanese rice wine (Mirin)
• 2 teaspoons peeled and grated fresh ginger
• ½ teaspoon toasted sesame oil
• 1 package Mori-Nu Lite Tofu (Extra Firm), cut into 1"
• cubes
• 1 clove garlic, minced
• 1 bunch scallions, sliced diagonally into 1" pieces
• 1 teaspoon toasted sesame oil
• 6 cups chopped vegetables (broccoli, asparagus, green cabbage, red bell peppers, snow peas, bean sprouts, etc.)
• Canola cooking oil spray

Directions:

1. Preheat oven to 400 degrees.
2. In a small bowl, blend soy sauce, vinegar, honey, rice wine, ginger, and garlic until smooth.
3. Coat a cookie sheet with cooking spray.
4. Pat tofu with paper towels.
5. Place tofu cubes on the sheet in a single layer.
6. Pour ½ of the soy sauce mixture over tofu.
7. Bake for 30 minutes.
8. Sauté scallions and sesame oil in a wok or skillet for 1 minute
9. Add vegetables and remaining soy sauce mixture.
10. Stir fry for an additional 5 minutes or until vegetables are done.
11. Add cooked tofu and toss lightly.
12. Serve with steamed rice or pasta.

Yield: 4-6 servings