Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 2 14 to 16 oz. pkg. extra-firm tofu, patted dry
• 2 1/2 Tbsp. black bean-garlic sauce, divided
• 2 Tbsp. toasted sesame oil, divided
• 2 Tbsp. toasted sesame oil, divided
• 2 tsp. sesame seeds
• 10 cups chopped napa cabbage (1-inch pieces, from 1 medium head)
• 3 cups halved shitake mushroom caps (about 4 oz.)
• 1 bunch scallions, cut into 1-inch pieces, plus chopped greens for garnish
• 2 Tbsp. Shao Hsing rice wine or dry sherry
• 2 tsp. hot sauce, such as Sriracha, or more to taste

Directions

1. Position racks in upper and lower thirds of oven; preheat to 425 degrees. Coat 2 large rimmed baking sheets with cooking spray.

2. Cut tofu into 1-inch pieces and toss in a large bowl with 2 Tbsp. black bean sauce, 1 Tbsp. sesame oil and sesame seeds. Spread in a single layer on one of the prepared baking sheets. (Reserve the bowl). Roast the tofu on the lower rack; stirring twice, until browned, 25 to 30 minutes.

3. Meanwhile, toss cabbage, mushrooms, scallion pieces, the remaining 1/2 Tbsp. black bean sauce and the remaining 1 Tbsp. sesame oil in the large bowl. Spread the vegetables on the second baking sheet. When the tofu has roasted for 10 minutes, place the vegetables on the upper rack and roast, stirring once or twice, until tender, about 20 minutes.

4. Spoon the tofu over the vegetables, drizzle with rice wine and hot sauce and stir until combined. Serve sprinkled with scallion greens, if desired.

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