1 lb tofu (extra firm)
2 Tbsp sesame oil
1/4 C soy sauce
1 1/2 Tbsp brown sugar
3 Tbsp Vinegar
3/4 tsp garlic powder (or 1 clove freshly minced garlic)
1/4 tsp dry mustard
1/2 C water
1 Tbsp starch (arrowroot, corn, or kudzu)
2 Tbsp water (for the starch)
1/3 C scallions (optional)
1 Tbsp grated fresh ginger
Drain tofu and press for 30 minutes or longer.
Cut tofu into 1" cubes. Saute in oil until golden (5-10
minutes). Set aside in a bowl.
In the same pan combine soy sauce, brown sugar,
vinegar, garlic powder, mustard, and water, and heat to simmer.
Dissolve starch thoroughly in the 2 Tbsp water and add to the
simmering mix. Cook until thick. Add tofu to sauce and simmer
8-10 minutes. Garnish with scallions and ginger root.
(Adapted from "Cook with Tofu,"
by Christina Clarke)
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