Instructions: Place the tofu in a bowl, top with the marinade, turn several times to coat, cover, and refrigerate for at least 1 hour. (The longer the tofu marinates, the more flavor itdevelops.) Preheat the oven to 375iF. Lightly spray a baking sheet with vegetable oil spray. Lift the tofu from the marinade and cut it into 1-inch-thick cubes. Lay the tofu cubes in a single layer on the baking sheet and bake for 15 to 20 minutes, until cubes are golden. Set aside to cool. Fill a 2-quart saucepan with water, add the lime juice and chopped ginger, and bring to a boil over high heat. Add the broccoli and blanch for about 30 seconds, until bright green.

Drain and cool under cold running water and set aside. In a large sauta pan, heat the sesame oil over medium heat and sauta the garlic, remaining minced ginger, scallions, and mushrooms for about 1 minute, tossing. Add the pepper, carrot, chile, soy sauce, and vinegar and stir-fry for about 3 minutes, until the pepper and carrot start to soften and the mixture is fragrant. Add the broccoli and toss for about 1 minute longer, until the broccoli is hot. Add the tofu and stir-fry for about 1 minute, just to mix. Arrange 1 cup of the lettuce in the center of each plate and top with equal portions of the vegetables and tofu. Top with roasted sesame seeds.

Serves: 4

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