Sweet Gingery Tofu

I found this recipe on Weelicious.com and was pretty skeptical of my husband and one of my sons would eat it. Let's just say we didn't have any leftovers that night :)

Ingredients
1 lb firm or extra firm tofu, rinsed
1/4 C Rice Vinegar
2 Tbsp Soy Sauce
2 Tbsp Honey
2 Tbsp Ginger, minced (I used Gourmet Garden's ginger, found in a tube in the produce aisle)
2 Tbsp Sesame Oil
2 cloves Garlic, minced
Sesame Seeds

Directions
Pre-heat oven to 350*
Wrap the tofu in a clean dish towel and weight down (I used another plate) for 10 minutes to remove the excess water
Cut tofu into even 1/2 inch slices
Line the tofu on a 11x7 inch baking dish
Mix together the remaining ingredients except for the sesame seeds
Pour evenly over the tofu
Sprinkle with sesame seeds
Bake for 40 minutes

*This sauce could also be used for baking fish or chicken.

Chicken Cashew Bundles

INGREDIENTS
1 1/2 cups chopped cooked chicken (I use Perdue Shortcuts)
1/4 cup finely shredded carrot
3 tablespoons sliced green onions (3 medium)
3 tablespoons chopped cashews
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup hoisin sauce
2 cans (8 oz) Pillsbury reduced fat refrigerated crescent dinner rolls


DIRECTIONS
Pre-heat oven to 375
In medium bowl, mix all ingredients except dough; set aside
On ungreased large cookie sheet, unroll dough & separate into 4 rectangles
Press each into rectangle, firmly pressing perforations to seal
Spoon about 1/2 cup chicken mixture onto one end of each rectangle
Fold dough in half over filling and firmly press edges with fork to seal
With fork, prick top of each to allow steam to escape
Bake 13 to 18 minutes or until deep golden brown

Asian Flank Steak

This marinade makes the steak tender enough that kids can also enjoy this meal. Serve with potatoes or rice, and/or grilled veggies.

Ingredients:
1.5 lb Flank Steak
1/2 cup dry sherry
1/3 cup soy sauce
2 tablespoons ketchup
2 cloves garlic, minced
1 1/2 tablespoons fresh ginger, minced
1 tablespoon asian sesame oil

Directions:
1.Combine all ingredients in a large plastic bag or bowl with lid and refridgerate for 3-4 hours.

2. Grill to your liking.

3. Boil left-over marinade for 3-5 minutes and serve over steak.

Enjoy!