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* This includes star anise, cloves, cinnamon, white pepper, and fennel seed.
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This recipe takes approximately 50 min to prepare.
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Baked Tofu: Preheat the oven to 350F.
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Spray a cookie sheet with cooking spray.
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Slice the tofu into 12 equal slices.
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Pour the soy sauce into a shallow, flat pan.
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Place the tofu slices in the soy sauce; count to 30 (about half a minute)
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to coat one side.
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Turn the tofu slices over and do the same on the other side.
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Reserve soy sauce.
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Place the tofu slices on the prepared cookie sheet.
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Sprinikle them with the sesame seeds and spices.
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Bake for 30 min.
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(Slices will be a little darker, but not crisp.)
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Stir-Fried Vegetables: While tofu is baking, combine soy sauce, apple juice, and 2 of the 4 Tbsp.
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water for soy sauce mix.
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In other bowl, combine cornstarch and remaining 2 Tbsp.
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water for cornstarch mix.
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Heat the oil in a large skillet or possibly wok over medium-high heat.
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When the oil is warm, carefully add in the garlic and stir-fry for 30 seconds.
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Add in the soy sauce mix and the vegetables (broccoli, carrots, mushrooms, and pepper).
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Cook, stirring constantly, till the vegetables are crisp-tender, about 10 to 15 min.
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The broccoli will turn bright green.
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Carefully cut baked tofu into cubes (it will be warm) and toss with the vegetables and soy mix.
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Cubes should be about 1/2-inch square.
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Add in the cornstarch mix and cook, stirring, till the vegetables are glazed, about 1 minute.
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Serve separately or possibly over rice.
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*Not appropriate for low-sodium diets.
