Hawaiian Sticky Tofu by Dr Andrew Weil |
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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 6 |
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He writes, This one is sure to please even finicky eaters, especially when served with steamed rice. A real kid-pleaser, too. Serve this with steamed brown basmati rice and raw vegetables for a kid-pleasing meal. Leftovers are delicious cold. Ingredients:
12 -14 ounces extra firm tofu, cut into 16 thin slices (not silken) |
6 tablespoons japanese soy sauce or 6 tablespoons tamari |
2 green onions, chopped |
1 large garlic clove, peeled |
1 teaspoon cornstarch |
3/4 teaspoon agar, powder (this gives it that sticky quality) |
1/2 cup hot water, plus |
2 tablespoons hot water |
1/4 cup maple syrup or 1/4 cup agave syrup |
1 1/2 teaspoons vegetarian bouillon powder (chicken-flavored) |
1/2 teaspoon powdered ginger |
1/2 teaspoon ground mustard powder |
1 (14 -19 ounce) can unsweetened pineapple chunks, drained |
1 large green peppers (or 1/2 of each) or 1 large red bell pepper, seeded and cut into squares (or 1/2 of each) |
Directions:
1. Preheat the oven to 500 degrees F.
2. Quickly brown the tofu slices in a nonstick pan until browned on both sides.
3. Place in one layer in a nonstick or lightly-oiled 9 x 13 baking pan.
4. Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients except the pineapple and green pepper. Mix well, then pour into a saucepan and stir over high heat until it boils. Stir and let it boil for about 1 minute.
5. Add the pineapple and green pepper, then pour over the tofu in the pan.
6. Bake for 15 minutes.
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