Tofu & Veggies with Maple Barbecue Sauce
Nestled in the foothills of the Green Mountains, Mary's Restaurant is an idyllic retreat in Bristol, Vermont. Chef-owner Doug Mack works with farmers to highlight seasonal ingredients on his menu. He keeps vegetarian diners happy with this untraditional stir-fry, which jazzes up tofu with a zesty sauce.
Make Ahead Tip: To make ahead: Cover and refrigerate the sauce (Step 1) for up to 2 weeks.
Tip: We recommend using reduced-sodium ketchup whenever possible. Look for it in your supermarket.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
1/2 other carbohydrate, 1 vegetable, 1 medium-fat meat, 1 fat