Ingredients 1 block firm tofu
salt and pepper, season to taste
1 Tbs EVOO + more for coating tofu
8 oz cremini mushrooms
1 bunch of broccoli florets
1 med apple
1 med carrot*
1 red bell pepper
1 med red onion
1/2 cucumber
2 kiwi
Sauce 2 Tbs soy sauce
2 Tbs ketchup
1 Tbs brown sugar
2 Tbs distilled vinegar
4 Tbs orange juice
1 1/2 cup water
Thickener: 3 Tbs tapioca starch (or arrowroot, cornstarch) + 3 Tbs water
Instructions Preheat oven to 375 F. Slice tofu into 1/2 in thick sheets. Coat each side with EVOO and season with salt and pepper. Lay flat on baking sheet and bake for approx 30-35 min, until golden brown and firm. Then slice into bite-sized squares.Wash, rinse, and roughly chop all the veggies into bite-sized pieces. Prepare the sauce and the thickener and set aside.Under med-high heat, add 1 Tbs EVOO to a large pan. Throw in all the produce and cook, approx 5 min.Pour in the sauce, bring to boil. Then simmer low until the fruits and veggies get slightly softened.*Pour in the thickener. Stir well to incorporate.Pour generous amount of sauce on top of the baked tofu.
By Min Kwon, Savor the Rainbow