2 -3 Tbsp. canola or peanut oil
1 16 oz. brick of firm or extra firm tofu
1 tsp. toasted sesame oil
3 Tbsp. shoyu or tamari
2 Tbsp. mirin (sweet rice cooking wine), optional
1-2 Tbsp. chile garlic paste (according to the heat level you like)
2 Tbsp. water
1/4 tsp. Korean chile powder or pure chile powder, optional
Drizzle of pure maple syrup, about 1 tsp. (or agave, etc.)
2-3 dashes brown rice vinegar or seasoned rice vinegar
1 scallion, white and green part, thinly sliced
1 tsp. arrowroot powder or corn starch dissolved in 2 tsp. water, optional
1) For the sauce, whisk together the toasted sesame oil, shoyu, mirin, chile garlic paste, water, chile powder, maple syrup, vinegar, and scallion and set aside.
|The pretty measuring cup my friend, Josie, gave me.|
3) Turn the heat down a bit and pour the sauce over the tofu (NOTE: if you want, you can carefully pour the oil out of the pan while holding the tofu in place with a spatula before you add the sauce). Let the sauce simmer and bubble for a few minutes until it thickens a bit. If you want a thicker sauce, add the optional arrowroot or corn starch dissolved with its water and cook for an additional minute.