This is another Weight Watchers Recipie.  Even Ben liked it.  When Ben likes tofu you know it is good!!

2 c cooked brown rice

2 tbsp scallion

1/4c basil

2 tbsp teriyaki sauce

1 c uncooked string beans

1 small sweet red pepper

1/2 c shittake mushrooms (we used portobello, we had them on hand and I hate shittake)

1 oz green hot chili pepper

2 tsp minced garlic

2 tbsp ginger root

2 tsp olive oil

3 tbsp low sodium soy sauce

2 sprays cooking spray

1 lb extra firm tofu

1. Pre-heat oven to 425.  Place tofu slices on several layers of towels.  Top with a cookie sheet.  Place several heavy objects (like you kid’s massive book collection!) and press water out of tofu from 30 min.

2. Coat cookie sheet with spray.  Cut tofu into 9 cubes per slice.  Place on cookies sheet and brush with 1 tbl soy sauce.  Coat tofu with spray and place in oven.  Roast 25 min, remove from oven and set aside. 

3. Heat oil in non-stick pan over med-high heat.  Add ginger, garlic, and chili.  Cook until fragrant, about 15 seconds.  Add mushrooms, cook for 2-3 min.  Add peppers and string beans; increase heat to high and cook until veggies are cooked but crisp. 

4. Add remaining soy sauce, teriyaki sauce, basil, and roasted tofu.  Cook to warm through, about a min.  Garnish with scallions and basil.  Serve with rice. 

The tofu was crispy and very good!!