Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Sesame oil 1/3 c Tomato paste
24 oz Extra-firm tofu, pressed and 1/3 c Natural soy sauce
...cut into 1/2-inch cubes 2 1/2 tb Brown rice vinegar
1 c Finely chopped celery 2 1/2 tb Mirin rice wine
1 md Onion, finely chopped (1 c) 2 1/2 tb Rice syrup
2 Garlic cloves, minced 1 tb Honey
1 tb Minced fresh ginger

1. In large, heavy, nonstick skillet, heat 1 tablespoon of oil.
Arrange half of cubed tofu in one layer in the pan and cook over
medium heat until golden, 3 to 4 minutes. Turn and cook until golden
on all sides. Set aside in bowl. Cook remaining tofu in same way
and set aside.

2. In pan used to cook tofu, cook celery, onion, and garlic, stirring
occasionally, until onion is translucent, about 5 minutes.

3. Meanwhile, combine ginger, tomato paste, soy sauce, vinegar,
mirin, rice syrup, and honey with 1 cup water.

4. Add cooked tofu and sauce mixture to cooked vegetables in pan;
stir to mix. Simmer, uncovered, until sauce is reduced by half,
about 15 minutes.

5. Cool and serve at room temperature with toothpicks for snacking,
or over brown rice for a meal. The tofu can be refrigerated up to 1
week or frozen for longer.

*Natural Health Magazine, Jan/Feb 1995
Submitted By JANIE YOUNG On 02-07-95

Browse by categories