Sweet & Spicy Tofu Teriyaki

Sweet & Spicy Tofu Teriyaki

For the Tofu:

1 block of water packed extra firm tofu, drained & pressed

1/4 c. tamari

1/4 c. pineapple juice

2T agave nectar

2 T. seasoned rice vinegar

Slice tofu in half, then each half into fourths. Preheat a well-seasoned cast iron pan or non-stick pan (preferably hard anondized, not teflon-coated) to med-high (I used our cast iron griddle pan). Pan fry the tofu slices in the dry pan (do not add oil or even spray the pan with PAM spray...you want the process to drain all the moisture out of the tofu to later accept the marinade well). Mix the marinade ingredients and pour over pan fried tofu for at least 30 minutes, up to 8 hrs. When ready, broil the tofu slices until browned, flip over and do the same on the other side. When browned, turn off oven, brush glaze over tofu, flip and brush other side. Leave in the warm oven until ready to serve. Serve over brown rice with something green and good for you. I used rainbow chard sauteed in sesame oil and garlic (Thanks to my friend, Leslie, for the beautiful greens from her lush garden!)

For the Sweet & Spicy Teriyaki Glaze:

1/4 c. tamari

1 c. water

1 t. ginger

1 clove minced garlic

1 T. sweet chili sauce (found in Asian section of most grocery stores)

1/2 - 1 t. hot chili oil (depending on your liking)

1/4 c. brown sugar, packed

1 t. agave nectar

1 t. cornstarch mixed in approx. 1/8 c. cold water

toasted sesame seeds, black or tan or a mixture for topping

1 scallion, green parts sliced thinly on the diagonal, for topping

Mix all ingredients into a saucepan except the cornstarch + water mixture and toppings. Bring to a boil, add the cornstarch/water mixture and whisk until well blended. Turn heat down to low and simmer approx. 3 minutes until thickened and glossy. Drizzle over tofu and rice and top with sesame seeds and scallions. This sauce is also good over egg rolls or spring rolls.