Tofu with Vegetables

Source: Mommy Logan

• 1 lb tofu, firm
• 2 tbs olive oil
• 1/2 lb mushrooms, halved
• 1/4 cup sesame seed
• soy-sake sauce (see recipe)
• 1 lb broccoli
• 1 lb cauliflower
• 3 lg carrots, cut into 1/4 inch thick slices
• salt and pepper
• brown rice, hot and cooked
• soy sauce

Rinse tofu, drain, and cut in 3/4 inch cubes. Heat oil in a wide frying pan over medium heat; add tofu, mushrooms, and sesame seed. Cook stirring occasionally until tofu is lightly browned, about 15 minutes. Stir in soy-sake sauce and cook until thickened and clear.

Meanwhile, discard tough broccoli ends; cut stems and florets in 1/4 inch thick slices. Cut cauliflowers into 1/4 inch thick slices. Combine broccoli, cauliflower, and carrots in a vegetable steamer and cook, covered, over boiling water until just tender to bite, about 5 min. Lift out and season with salt and pepper to taste.

On a rimmed platter, arrange hot cooked rice; top with vegetables and tofu mixture. Pass soy sauce to drizzle over individual portions.