|Tofu||16 Ounce (2 Firm Cakes)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sweet 'n low sweetener||1⁄2 Gram (1/2 Packet)|
|Ground ginger||2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Sesame oil||1 Teaspoon|
1. Wrap tofu cakes in double layer of dish towels or lots of paper towels. Press tofu by placing on top of them a cutting board weighted with several canned goods (about 3 pounds worth). Let set for 10 or more minutes. Slice each tofu cake into 4 cutlets.
2. Mix well soy sauce, oil, water, sweetener, ginger, garlic and mustard.
3. Place tofu in a non-metallic baking pan. Pour teriyaki sauce over tofu and let marinate for 2 hours. If sauce does not completely cover tofu, be sure to turn them over after 1 hour. Place tofu on paper towel to drain for just a minute before cooking.
4. Melt butter in large skillet. Add tofu and fry for 2 or 3 minutes per side or until golden brown. Serve.