Meatless dishes, ready in 20 minutes or less By: Jason Horn and Cooking Light staff
One advantage of tofu is that it's a blank slate―it can absorb almost any flavor and take on many different identities. Here, the tofu gets a dip in a sauce with sweet, sour, and salty tastes and a big wallop of heat. The rice with vegetables in this recipe provides an excellent base for tofu, but you can use the tofu as a main-course protein with other sides, too. Try soba or rice noodles and steamed broccoli, or pair with baked sweet potatoes.