This quick and healthy dinner pairs creamy tofu and crispy snap peas with a tahini-maple sauce. Serve with udon noodles.

Makes 4 servings, about 1 1/4 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
1 medium red onion, sliced
2 teaspoons canola oil
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon tahini (see Tip)
1 tablespoon reduced-sodium soy sauce
2 teaspoons pure maple syrup
1 teaspoon cider vinegar
3 cups sugar snap peas, trimmed
1 tablespoon sesame seeds

1. Preheat oven to 450°F.
2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.
3. Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.

NUTRITION INFORMATION: Per serving: 197 calories; 12 g fat (2 g sat, 4 g mono); 0 mg cholesterol; 13 g carbohydrate; 11 g protein; 3 g fiber; 305 mg sodium; 219 mg potassium.
Nutrition bonus: Calcium (25% daily value), Vitamin C (20% dv), Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 medium fat meat, 1 fat

TIP: Tip: Tahini is a smooth, thick paste made from ground sesame seeds. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.

My family is a fan of tofu and we liked this dish. I substituted broccoli for the snap peas, and blanched it briefly before tossing with the tofu. I would also recommend doubling the tahini/soy sauce/maple syrup combination to get a little more flavor into the dish.

Anonymous, Lexington, MA

Good change of pace since I haven't cooked with tofu much. I also substituted broccoli but roasted it with the tofu. I just put it in first for about 10 min. It made 2 servings for us, not 4. Maybe we were just hungry...

Sara, Colchester, VT

This is a great recipe, everyone loved it. Even my picky roommate. So Yummy!

Sinead, Houston, TX

I thought this was fantastic. I used a shallot instead of an onion with no ill effects. Mixing the drizzle with hot ingredients on a baking sheet was a little awkward, but it all worked out. It was good cold the next day, too.

Flood, Brooklyn, NY

I don't know why my experience was so different from the other reviewers. The recipe was a big disappointment and I threw out the grim remains. The extra-firm tofu was dried out and tasteless. The onion shrivelled to nothing. The sauce was delicious, but there wasn't really enough of it to warrant calling it a 'sauce', more a tasty coating on the peas. I loved the concept, but it just didn't work.

Susan, Ottawa, ON

Wow, maybe you had it on too high of a heat. For us it came out fabulous. My kids were not too keen - perhaps it's the slight tang from the tahini, I'm not sure - but the grownups LOVED it. The onions were the best part, between the sweetness from being roasted and also the accumulation of sauce on them, they were just out of sight. I will definitely make this dish again.

Amelah, Brooklyn, NY

I just love this recipe - the flavors and textures are so tasty and interesting. Although snap peas are a springtime veggie, I feel like this meal is perfect fall or wintertime comfort food. I'm always left with a huge jar of tahini after making hummus, so this was a new (to me) way to use delicious tahini! It was easy to make and fast enough for a weeknight meal.

J., Phoenix, AZ