Asian Roasted Vegetables with Tofu
Place tofu cubes in a single layer in a 2-quart square baking dish. Microwave on 100% (high) power about 4 minutes or until surfaces appear dry, stirring after 2 minutes. Place tofu and potato wedges in a large shallow roasting pan. Drizzle with 1 tablespoon of the olive oil; toss well. Roast, uncovered, at 425° for 15 minutes.Advertisement
Add carrots and broccoli to roasting pan. Drizzle with 1 tablespoon more of olive oil, tossing to coat. Roast about 15 minutes more or until all vegetables are tender.
In a small bowl combine remaining 2 tablespoons olive oil, the soy sauce, peanut butter, lime juice, chili sauce and ginger. Before serving, pour sauce over vegetables and tofu, tossing gently to coat.
*Test Kitchen Tip
Be sure to use tofu labeled extra-firm. Tofu labeled only firm contains too much water and will explode in the microwave.