Since discovering this recipe on OlivesforDinner.com, it has become a favorite around here!

 

• 1 block extra firm tofu (do not use silken and do not drain the tofu)

• ½ cup mirin (rice wine)

• 1 T tamari or soy sauce

• 1 tsp. toasted sesame oil

• 1 tsp. agave or raw sugar

• 1 tsp. grated ginger (we use ½ tsp. powdered) 

• 1 tsp. grated garlic (we use ½ tsp. powdered)

• 1 tsp. to 1 T sriracha or sambal hot sauce (we use ½ to 1 tsp.)

 

• 2 tsp. cornstarch, whisked with 4 tsp. water

• sesame seeds (white or black)

Cut the tofu into four slabs and cut each slab in half again, for a total of 8 pieces. Heat 1 tablespoon of oil over medium-high heat and add the tofu pieces.  Cover the pan.  There will be popping noises - which is fine,  just don’t let the tofu burn!  Cook for 5 to 10 minutes checking occasionally to ensure that the tofu is not burning.  Turn the tofu over and continue to cook another 5 to 10 minutes or until golden brown.  

Meanwhile, in a small saucepan, combine the remaining ingredients EXCEPT for the cornstarch/water mixture and sesame seeds. Bring the sauce to a boil over medium heat.  Add the cornstarch/water slurry and whisk it into the sauce.  Continue to cook the sauce for a few minutes until it has thickened.  Pour the sauce over the tofu and sprinkle generously with sesame seeds.       

Meal Tip:
* Serve the tofu with cooked brown rice, quinoa or other whole grain over a bed of steamed kale or spinach.