• 1 Brick Extra Firm Tofu
  
• 4 green onions
  
• 2 tablespoon vegetable oil (of your choice)
  
• 3 squirts sesame oil
  
• vegan sugar to taste
  
• 1/4 cup Soy sauce (shoyu)
  
• Water
  
• corn starch (optional)
  

Press tofu until it is extra dry, this is a key
step to prevent splattering and increase
absorption of flavors. Heat oil, not quite to
smoke point this is not quite a stir fry. Slice
tofu into six patties. Fry tofu until golden
brown. While the tofu is cooking slice up the
whites of the green onion and toss in the oil
once tofu is significantly browned, you want
a fairly good crust on the tofu before you add
anything that has moisture. Cook the onions
down (about 1 minute) and add shoyu, and
a little water and vegan sugar, this is really your
call make the sauce taste the way you want
it to. I usually add about 1/4 cup water
(equal parts Shoyu and water) and 1.5 tablespoon
vegan sugar but this is all about personal
preference. Cover and simmer for about 3-5
minutes. At this step add whatever you want
Broccoli, hulled edamami, water chestnuts or
leave plain. After the tofu has soaked up the
flavor If you want to thicken the remaining
liquid into a gravy make a corn starch slurry
with about 1 teaspoon corn starch and 1 teaspoon
cold water add it to the pan and stir quickly.
Turn off heat and add a few shots of
sesame oil and the tops of the green onions.
Serve over good sticky rice. Again this is just
a base recipe you can ginger, garlic, chili
oil the recipe is so versatile you can start
by figuring it out what your personal
seasonings are for the sauce and then the
sky's the limit. The outcome always
changes with my mood.

Serves: 2-3

Preparation time: 20 minutes