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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Original from the VT for April. For the Vegan option use the Maple Syrup Ingredients:
1/4 cup braggs liquid aminos |
2 tablespoons orange juice |
2 tablespoons honey or 2 tablespoons maple syrup |
1/16 teaspoon dark sesame oil |
14 ounces tofu |
Directions:
1. Make sure you press and drain the tofu very well then: Slice the tofu into 8 slices.
2. Combine the Braggs, OJ, honey and oil. Sprinkle with Fresh Ground Black pepper Whisk.
3. You can add a bit of Cayenne or Red pepper powder for a bit of a nip.
4. Spray a large skillet with PAM. Heat to med hot. Add the tofu and cook without disturbing for 7 minutes or until Golden Brown [this is why you need to press it].
5. Turn and cook for about 5 more or until Golden Brown.
6. Pour in the Braggs. Shake the pan back and forth to cover the tofu Reduce heat to medium and let cook for 2 to 3 minutes until the sauce is syrupy and tofu glazed. [Sauce will get sticky if cooked longer].
7. I served on a bed of seasoned rice.
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