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8 ounces firm tofu, cubed
2 cups mixed vegetables (such as broccoli, bell peppers, and snap peas)
2 tablespoons low-sodium soy sauce
2 tablespoons olive oil
1 teaspoon ginger, grated
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a bowl, combine the tofu cubes, 1 tablespoon of soy sauce, 1 tablespoon of olive oil, grated ginger, minced garlic, red pepper flakes (if using), salt, and pepper. Toss gently to coat the tofu evenly.
Spread the tofu cubes on the prepared baking sheet in a single layer. Bake for about 25-30 minutes or until the tofu is golden brown and crispy. Flip the tofu halfway through the baking time for even browning.
While the tofu is baking, heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the mixed vegetables and stir-fry for about 5-7 minutes or until they are tender-crisp.
Add the remaining 1 tablespoon of soy sauce to the vegetables and toss to coat evenly. Cook for an additional 1-2 minutes.
Serve the baked tofu with the stir-fried vegetables. You can optionally garnish with sesame seeds or fresh herbs of your choice.
Nutrition information per serving:
Please note that the nutrition information provided is approximate and may vary based on specific ingredients and portion sizes used. It's always a good idea to double-check the nutritional content of the specific brands and quantities you use.
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