Marinade

¼ cup. red miso

¼ cup brown rice vinegar

1- 20 oz. firm cake of Tofu, cut into cubes

1 onion, sliced into crescent moons

3 carrots, cut into chunks

2 parsnips, cut into chunks

1 yellow summer squash, cut in half lengthwise and then sliced on the diagonal

1 broccoli, cut into bite size florets

1 red pepper, cut into

2 Tbs. minced garlic

2 Tbs. minced ginger

Olive Oil

2 t. dark sesame oil

2 Tbs tamari, plus drizzle

1 Tbs. Aji Mirin

Sauce

2 Tbs tahini

2 Tbs. water

2 Tbs tamari,

1 t. Aji Mirin

2 cloves garlic

1 piece ginger, size of quarter

1 t. dark sesame oil

Step-by-Step Instructions:

Blend the miso and vinegar in a bowl for the marinade and add the cubed tofu. Let sit for 30 minutes.

Bake at 450 degree oven for 15 minutes, until the edges are crispy. Turn, and bake another 5-10 minutes. Drizzle with tamari, and set aside.

Meanwhile, sauté the onion in olive oil, with the garlic and ginger and cook until translucent. Add the carrots and parsnips and cook a few minutes more. Add 2 Tbs. water (instead of more oil) and cook until the parsnips and carrots are getting soft. Then add the broccoli and cook another few minutes. Add the tamari and mirin to de-glaze the pan. Then add the red pepper and yellow squash and cook until tender. Add the miso baked tofu to the wok, and toss together.

Make a sauce with the tahini, water, tamari, mirin, garlic, ginger and dark sesame oil in mini blender. Pour over vegetables or serve on the side.