3 pounds extra firm tofu, pressed and cut into ½” cubes
¼ cup sesame oil, divided
4 shallots, sliced
4 teaspoons garlic, minced
3 pounds broccoli florets
2 pounds edamame
3 red bell peppers, thinly sliced
¼ cup olive oil
Sesame Ginger Sauce*:
4 cups scallions, sliced
¼ cup fresh ginger, grated
¼ cup sesame seeds
1 cup rice wine vinegar
¾ cup maple syrup
½ cup sesame oil
¾ cup tamari
½ cup water
1 tablespoon lemongrass, grated
Preheat oven to 450°F. Toss broccoli, edamame and bell pepper with olive oil on a baking sheet. Roast vegetables for 20 minutes, stirring after 10 minutes. Optional: To shorten preparation time, use a pre-packed roasted vegetable blend that has been heated thoroughly. Follow the remaining recipe steps.
Mix together the ingredients for the sesame ginger sauce; cover and set aside.
Cook tofu, shallots and garlic in sesame oil over medium-high heat until crispy; set aside.
Sauté pierogies in remaining sesame oil according to package directions.
Gently mix vegetables, tofu, pierogies, and the sesame ginger sauce, making sure pierogies are nicely coated.
*Pre-made sauce may be used instead of Sesame Ginger sauce.
Full Size Pierogy
Product Used In This Recipe
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