We eat a lot of tofu and this recipe (from Eating Well) is one of our faves. It calls for sugar snap peas, but those have a short season in Maine so we’ve used green beans every time we’ve made this. Asparagus might work well too.
Extra-firm tofu, drained, patted dry and cut into cubes
1 medium red onion, sliced
2 tsp olive oil
2 tsp toasted sesame oil
1 tbsp tahini
1 tbsp soy sauce
2 tsp maple syrup
1 tsp cider vinegar
3 cups sugar snap peas or green beans
1 tbsp (or so) sesame seeds
1. Preheat oven to 450°.
2. Toss tofu, onion, olive oil and sesame oil together in a large bowl. Mix well.
3. Spread the mixture on a large baking sheet (with edges) and roast until the tofu is slightly golden on top and the onions are brown in spots, about 15-20 minutes.
4. Whisk tahini, soy sauce, maple syrup and cider vinegar together in a small dish.
5. Remove tofu from the oven. Add snap peas (or green beans) to the baking sheet and drizzle with the maple sauce. Stir to make sure the sauce covers everything. Sprinkle with sesame seeds.
6. Return to oven and continue roasting for 8-10 minutes.
We often serve this with brown rice, but since local corn was in season we chose grilled corn instead.
To grill corn on the cob:
1. Trim the silk at the top of the husk, but DO NOT SHUCK!
2. Soak ears in water, preferably submerged, for an hour or more.
3. Place the corn on a hot grill and close the lid.
4. Cook for 20-30 minutes, rotating the corn every 10 minutes to ensure even grilling.
5. Now, SHUCK IT!