Repeat of a tofu dish from "Weekday Vegetarians". I didn't have the called-for eggplant, so used up some broccoli and zucchini instead. The two keys are cutting the tofu into fairly small cubes and roasting it aggressively, and the delicious sweet-hot chili glaze (Franks, brown sugar, honey and butter. OF COURSE it tastes wonderful). Served over rice. No complaints (not even about the zucchini. Just make your children do sports a few hours a day and they will eat anything.
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