Ingredients

• 1 pound extra firm tofu, sliced into six 1/2-inch slices
• 2 sprays cooking spray
• 3 Tbsp low-sodium soy sauce
• 2 tsp olive oil
• 2 Tbsp ginger root, fresh, minced
• 2 tsp minced garlic, about 1 large clove
• 1 oz green hot chili peppers, or red, Thai-variety, thinly sliced (use 1 small pepper)
• 1/2 cup shiitake mushroom(s), thinly sliced
• 1 small sweet red pepper(s), sliced into 1/4-inch pieces
• 1 cup uncooked string beans, trimmed and cut in half
• 2 Tbsp teriyaki sauce
• 1/4 cup basil, Thai or Italian, fresh, torn (plus a few leaves whole for garnish)
• 2 Tbsp scallion(s), thinly sliced on diagonal (for garnish)
• 2 cup cooked brown rice, kept hot

Directions

1. Preheat oven to 425°F. Place tofu slices on several layers of paper towels. Cover with more paper towels and top with a cookie sheet. Place several heavy objects (like a can or heavy pots or pans) on cookie sheet to press out water from tofu for 30 minutes.

2. Coat cookie sheet with cooking spray. Cut tofu into cubes to yield 9 cubes per slice. Place on cookie sheet and brush with 2 tablespoons of soy sauce. Coat tofu with cooking spray and place in oven. Roast for 25 minutes, remove from oven and set aside.

3. Heat oil in a large nonstick pan over medium-high heat. Add ginger, garlic and chili; cook until fragrant, about 10 to 15 seconds. Add mushrooms, cook for 2 to 3 minutes. Add peppers and string beans; increase heat to high and cook until vegetables are cooked but still crisp, about 5 minutes.

4. Add remaining tablespoon of soy sauce, teriyaki sauce, basil and roasted tofu. Cook to warm through, about 1 minute. Garnish with scallions and basil. Serve with rice. Yields about 1 3/4 cups of tofu mixture and 1/2 cup of rice per serving.

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