Delicious balance of savory, spicy, and satisfying. I served it on a bed of spaghetti squash, and I thought it would be good on brown rice too. I prepped ahead of time by pre-chopping and bagging the squash, yardlong beans and the cabbage; by putting the squash in the bottom of the oven when the tofu and veggies went in, I was able to cook everything all at once(and avoid having to stand in a hot kitchen making rice or noodles).
