**cookbook photograph of the following recipe: Baked Tofu with Stir-Fried Vegetables and Ginger Peanut Sauce Ingredients: For the Baked Tofu: 8 oz tofu, pressed and drained, cut into cubes 2 tablespoons low-sodium soy sauce 1 tablespoon lime juice 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ginger Salt and pepper to taste For the Stir-Fried Vegetables: 10-14 oz mixed vegetables (e.g., broccoli, bell peppers, carrots, snap peas) For the Sauce: 0.5 oz peanut butter 1 tablespoon low-sodium soy sauce 1 tablespoon lime juice 1 teaspoon minced garlic 1 teaspoon minced ginger Salt and pepper to taste Instructions: Preheat the oven to 400°F (200°C). In a bowl, combine the soy sauce, lime juice, garlic powder, onion powder, ginger, salt, and pepper. Mix well. Add the tofu cubes to the bowl and toss them gently to coat them with the marinade. Let the tofu marinate for about 15 minutes. Place the marinated tofu cubes on a baking sheet lined with parchment paper. Bake the tofu in the preheated oven for 20-25 minutes, or until golden and slightly crispy. In a large non-stick skillet or wok, heat 1-2 tablespoons of water or vegetable broth over medium heat. Add the mixed vegetables. Stir-fry the vegetables until they are tender-crisp, about 5-7 minutes. Prepare the sauce. In a small bowl, combine the peanut butter, soy sauce, lime juice, garlic, ginger, and salt. Mix until smooth. Serve the stir-fried vegetables and 4 oz of the baked tofu cubes and top with the sauce. Mix well and serve.** - Image #1 <@1108156646464696363>
cookbook photograph of the following recipe Baked Tofu with StirFried Vegetables and Ginger Peanut Sauce Ingredients For the Baked Tofu 8 oz tofu, pressed and drained, cut into cubes 2 tablespoons lowsodium soy sauce 1 tablespoon lime juice 1 teaspoon garlic powder 1 teaspoon onion powder 12 teaspoon ginger Salt and pepper to taste For the StirFried Vegetables 1014 oz mixed vegetables e.g., broccoli, bell peppers, carrots, snap peas For the Sauce 0.5 oz peanut butter 1 tablespoon lowsodium soy sauce 1 tablespoon lime juice 1 teaspoon minced garlic 1 teaspoon minced ginger Salt and pepper to taste Instructions Preheat the oven to 400F 200C. In a bowl, combine the soy sauce, lime juice, garlic powder, onion powder, ginger, salt, and pepper. Mix well. Add the tofu cubes to the bowl and toss them gently to coat them with the marinade. Let the tofu marinate for about 15 minutes. Place the marinated tofu cubes on a baking sheet lined with parchment paper. Bake the tofu in the preheated oven for 2025 minutes, or until golden and slightly crispy. In a large nonstick skillet or wok, heat 12 tablespoons of water or vegetable broth over medium heat. Add the mixed vegetables. Stirfry the vegetables until they are tendercrisp, about 57 minutes. Prepare the sauce. In a small bowl, combine the peanut butter, soy sauce, lime juice, garlic, ginger, and salt. Mix until smooth. Serve the stirfried vegetables and 4 oz of the baked tofu cubes and top with the sauce. Mix well and serve.