A recipe from Eating Well, with udon noodles hiding underneath. Other than stringing the peas, which seemed to take an eternity at the time, this was a relatively simple recipe to prepare! I guess that's what I like so much about roasting -- you just chuck everything in the oven and forget about it for a (short) while, and then dinner is ready!
I tried out a new variety of tofu in this recipe -- Wildwood has started making a super-firm tofu that is just like water-packed tofu, only not packed in water, so there's no pressing/draining needed. It's awesome! I think that one 10-ounce pack of the Wildwood tofu has about the same tofu as a 14-ounce water-packed block, once the water has been pressed out.
I may be a convert, and never go back to the other types of water-packed tofu I've bought in the past! Way to go, Wildwood! (They also make an excellent soy yogurt, in my opinion!)