After Tuesday's big potluck lunch, I really needed a dinner that was on the lighter side. I decided to use the firm Hodosoy tofu and carrots that I bought at the market on Sunday, along with a bell pepper and half and onion that were sitting in my fridge. I sliced and marinated the tofu in a mixture of soy sauce, hoisin sauce, a little balsamic vinegar, brown sugar, and ginger powder.
The bell pepper and onion were thinly cut and then caramelized and sauteed, respectively, with a little of the marinade; the carrots were cut and steamed before a brief saute. I seared the tofu pieces and served them and the vegetables with freshly steamed rice. Simple and satisfying.
