Sesame Ginger Pierogy Bowl
Ingredients
- 1 bag Classic Onion (Vegan) or your favorite variety of Mrs. T’s Pierogies
- 3 pounds extra firm tofu, pressed and cut into ½” cubes
- ¼ cup sesame oil, divided
- 4 shallots, sliced
- 4 teaspoons garlic, minced
- 3 pounds broccoli florets
- 2 pounds edamame
- 3 red bell peppers, thinly sliced
- ¼ cup olive oil
Sesame Ginger Sauce*:
- 4 cups scallions, sliced
- ¼ cup fresh ginger, grated
- ¼ cup sesame seeds
- 1 cup rice wine vinegar
- ¾ cup maple syrup
- ½ cup sesame oil
- ¾ cup tamari
- ½ cup water
- 1 tablespoon lemongrass, grated
Directions
- Preheat oven to 450°F. Toss broccoli, edamame and bell pepper with olive oil on a baking sheet. Roast vegetables for 20 minutes, stirring after 10 minutes.
Optional: To shorten preparation time, use a pre-packed roasted vegetable blend that has been heated thoroughly. Follow the remaining recipe steps. - Mix together the ingredients for the sesame ginger sauce; cover and set aside.
- Cook tofu, shallots and garlic in sesame oil over medium-high heat until crispy; set aside.
- Sauté pierogies in remaining sesame oil according to package directions.
- Gently mix vegetables, tofu, pierogies, and the sesame ginger sauce, making sure pierogies are nicely coated.
- *Pre-made sauce may be used instead of Sesame Ginger sauce.
