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1
Place the tofu in a bowl, top with the marinade, turn several times to coat, cover, and chill for at least 1 hour.
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2
(The longer the tofu marinates, the more flavor itdevelops.)
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3
Preheat the oven to 375iF.
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4
Lightly spray a baking sheet with vegetable oil spray.
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5
Lift the tofu from the marinade and cut it into 1-inch-thick cubes.
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6
Lay the tofu cubes in a single layer on the baking sheet and bake for 15 to 20 min, till cubes are golden brown.
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7
Set aside to cold.
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8
Fill a 2-qt saucepan with water, add in the lime juice and minced ginger, and bring to a boil over high heat.
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9
Add in the broccoli and blanch for about 30 seconds, till bright green.
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10
Drain and cold under cool running water and set aside.
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11
In a large sauta pan, heat the sesame oil over medium heat and sauta the garlic, remaining chopped ginger, scallions, and mushrooms for about 1 minute, tossing.
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12
Add in the pepper, carrot, chile, soy sauce, and vinegar and stir-fry for about 3 min, till the pepper and carrot start to soften and the mix is fragrant.
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13
Add in the broccoli and toss for about 1 minute longer, till the broccoli is warm.
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14
Add in the tofu and stir-fry for about 1 minute, just to mix.
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15
Arrange 1 c. of the lettuce in the center of each plate and top with equal portions of the vegetables and tofu.
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16
Top with roasted sesame seeds.
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17
Serves: 4
