Sesame-Marinated Tofu with Vegetables

• 16 ounces extra-firm tofu
• 1 teaspoon Dijon mustard
• 3 to 4 teaspoons toasted sesame seeds
• 1 teaspoon black sesame seeds (optional)
• 1 garlic clove, minced
• 3 tablespoons low-sodium tamari soy sauce
• 3 1/2 teaspoons canola oil
• 1 tablespoon freshly minced ginger
• 2 garlic cloves, minced
• 12 shiitake mushrooms (about 4 ounces), stems removed, quartered
• 1 red bell pepper, ribs and seeds removed, sliced into 1/4-inch strips
• 12 ounces Chinese broccoli (2 small bunches), cut crosswise into 2-inch pieces
• 4 scallions, sliced crosswise into 2-inch pieces
• 2 teaspoons low-sodium tamari soy sauce
• 1/2 teaspoon toasted sesame oil
• Freshly ground black pepper

1. Press the tofu: Slice the tofu into 1-inch slabs, and place in a single layer on a baking sheet lined with cheesecloth or paper towels.
2. Cover with another layer of cheesecloth or paper towels, and place another baking sheet or plate on top.
3. Weight evenly with canned goods or other heavy items.
4. Let stand about 30 minutes.
5. Drain off the liquid, and pat the tofu dry with paper towels.
6. In a large shallow dish, combine the mustard, sesame seeds, garlic, and soy sauce.
7. Place the tofu in the dish, and turn once to coat evenly with the marinade.
8. Let marinate at least 20 minutes at room temperature while preparing the ingredients for the stir-fry.
9. Heat a 12-inch nonstick saute pan or a wok over medium-high heat, and add 1 1/2 teaspoons canola oil to the pan, swirling to coat.
10. Add the tofu; cook until lightly browned on each side, about 1 1/2 minutes per side.
11. Transfer the tofu to a platter; cover loosely with aluminum foil to keep warm.
12. In the same pan or wok, heat the remaining 2 teaspoons canola oil.
13. Add the ginger and garlic; cook, stirring constantly, until aromatic, about 30 seconds.
14. Add the mushrooms, red pepper, Chinese broccoli, and scallions; cook, stirring constantly, until the vegetables are crisp-tender and bright, about 7 minutes.
15. Add the soy sauce and sesame oil, and stir to combine.
16. Season with pepper, and serve immediately, spooned over the tofu.
17. (Per serving)
18. Calories: 191
19. Fat: 10g
20. Cholesterol: 0mg
21. Carbohydrate: 13g
22. Sodium: 655mg
23. Protein: 14g
24. Fiber: 5g

mustard, sesame seeds, black sesame seeds, garlic, soy sauce, canola oil, ginger, garlic, shiitake mushrooms, red bell pepper, chinese broccoli, scallions, soy sauce, sesame oil, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/sesame-marinated-tofu-with-vegetables-392624 (may not work)