Sheet Pan Zucchini and Red Pepper "Stir-Fry"
This recipe looks and tastes like a stir-fry, but it is roasted in the oven instead of cooking it on the stovetop. Just toss everything together, lay it out on a sheet pan, and let it bake! It's great as is, or you could add some additional flavors: Sprinkle with peanuts for crunch; drizzle with hot sauce for pow; add fresh cilantro for herbal flair.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
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- Prep time
- 15 min
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- Cook time
- 30 min
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- Servings
- 4 Servings
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- Serving size
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1 1/2 cups
Ingredients
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grated fresh ginger
- 1 tbsp
- 1 tbsp
-
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lower sodium soy sauce
- 2 tbsp plus 2 tsp
- 2 tbsp plus 2 tsp
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-
rice vinegar
- 1 1/2 tbsp
- 1 1/2 tbsp
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-
toasted sesame oil
- 1 1/2 tbsp
- 1 1/2 tbsp
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-
zucchini (cut into 1/2 thick rounds)
- 2
- 2
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extra firm tofu
- 1 (14-oz) package
- 1 (14-oz) package
-
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red bell pepper (cut into 1-inch strips)
- 2
- 2
-
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Directions
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Preheat oven to 450°F. Line a large rimmed baking sheet with unbleached parchment paper.
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Roast until the tofu and vegetables are browned, about 30 minutes; no stirring needed. Serve.
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Pat or squeeze the tofu of excess liquid, if necessary. Cut the tofu into (3/4-inch) cubes.
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In a large bowl, whisk together the ginger, tamari, vinegar, and oil. Add the zucchini and bell pepper pieces to the sauce mixture; toss by hand to coat. Arrange the zucchinis and peppers in a single layer on the baking sheet (fill 2/3 of the sheet), letting excess sauce drip back into the bowl. Add the tofu to the bowl with the remaining sauce mixture; toss to coat. Arrange the tofu in a single layer on the baking sheet (fill the rest of the sheet). Drizzle tofu with any remaining sauce.