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The Boston Globe

Food & dining

sunday supper

Recipe for broiled sesame tofu with shiitakes and bok choy

Serves 4 with leftovers

2 packages (14 ounces each) extra-firm tofu, cut into 1-inch-wide strips
2 pounds baby bok choy, thinly sliced
7 ounces shiitake mushrooms, stemmed and halved
2 mixed red and orange
bell peppers, thinly sliced
4 scallions, trimmed and cut in
2-inch pieces
2 tablespoons canola oil
2 tablespoons dark sesame oil
Salt, to taste
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon white vinegar
1 tablespoon toasted sesame seeds
2 teaspoons sriracha

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