Vegan Adapted from Vegetarian Cooking for Everyone, by Deborah Madison
Serves 2 to 4.
Simple & satisfying - will convert those who think tofu is bland & flavorless. For a chewier texture, freeze the firm tofu before using it.
1 1 lb package firm tofu, cut into slabs or triangles about ¾” thick 2 Tbs. peanut or vegetable oil 2 Tbs. Soy sauce 3 ½ Tbs. Light brown sugar
Drain, then blot the tofu with paper towels. (If frozen, squeeze out any excess water.) Cut it into ¾” cubes, or into large triangles. Heat the oil in a skillet over fairly high heat. Add the tofu and fry until golden. It takes several minutes to color, so let it cook undisturbed while you mix the soy sauce and sugar in a small bowl, then come back and turn the pieces. Heat a wok or heavy skillet, add a tablespoon of the oil used to fry the tofu or fresh peanut oil, and swirl it around the wok. When hot, add the soy mixture, reduce the heat to medium, and add the tofu. Toss well, then simmer for 2 minutes. Add 3 Tbs. Water and cook until the sauce coats the tofu with a syrupy glaze. Let the tofu cool in the syrup for 10 minutes, then transfer to a serving dish. Serve as is, or add to sti-fries and noodle dishes. Garnish with slivered scallions and toasted sesame seeds if you like. - Updated: January 19, 2007
