Tofu Steaks with Shiitakes and Veggies

Ingredients

• 1 cup julienne-cut bell pepper red
• 1 cup matchstick-cut carrot 
• 0.5 teaspoon pepper red crushed
• 3 tablespoons sesame oil dark divided
• 14 ounce extra-firm tofu drained
• 4  garlic cloves thinly sliced
• 1 tablespoon honey 
• 3 tablespoons lower-sodium soy sauce divided
• 0.1 teaspoon salt 
• 2 teaspoons sherry vinegar 
• 5 ounce pre shiitake mushrooms 
• 0.5 cup vegetable broth organic

Equipment

• bowl
• frying pan
• grill pan

Directions

1. Cut tofu in half crosswise and again in half lengthwise. Pierce tofu liberally with a fork.
2. Place in a shallow dish.
3. Combine 1 tablespoon oil and 1 tablespoon soy sauce in a small bowl.
4. Pour soy mixture over tofu; let stand 15 minutes, turning once. Set aside.
5. Heat a large nonstick skillet over medium-high heat.
6. Add 1 tablespoon oil; swirl to coat.
7. Add bell pepper, carrot, and salt; saut 3 minutes.
8. Remove from pan.
9. Add remaining 1 tablespoon oil; swirl to coat.
10. Add garlic and mushrooms; saut 4 minutes.
11. Add remaining 2 tablespoons soy sauce, broth, and next 3 ingredients. Simmer 3 minutes or until thickened.
12. Remove from heat.
13. Remove tofu from marinade; reserve marinade.
14. Heat a grill pan over high heat. Coat pan with cooking spray.
15. Add tofu to pan; cook 3 minutes on each side, basting occasionally with reserved marinade. Arrange 1 tofu steak on each of 4 plates; top each serving with about 1/3 cup carrot mixture and about 2 tablespoons mushroom mixture.