SPICY BRAISED TOFU

For Sauce:
2 tablespoons tamari
1½ tablespoons brown sugar
(1½ tablespoons cider vinegar—optional)
¼ teaspoon garlic powder
⅛ teaspoon dry mustard
⅓ cup water
1½ teaspoons cornstarch

1 lb. tofu—use firm or extra firm silken tofu or firm regular tofu
½ -1 tablespoon canola or sesame oil

Optional, for garnish:
1 scallion, chopped
ginger, grated

In a small bowl, combine all sauce ingredients and whisk until smooth. Set aside.

Drain tofu well and cut into bite-sized cubes.

In a skillet, heat the oil and sauté tofu until lightly browned. Whisk sauce, then add to tofu, and cook, stirring occasionally, until it sauce comes to a boil. Simmer for a few minutes, until thick and sauce is no longer a milky color. If desired, sprinkle with scallion and ginger.

Serve with rice and green vegetable.

Serves 1-2

 
Vermont Zen Center Recipes

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