|Firm tofu||1 Pound, drained, rinsed|
|Brown rice syrup||1⁄3 Cup (5.33 tbs)|
|Shoyu||1⁄4 Cup (4 tbs)|
|Sake/Mirin||1⁄4 Cup (4 tbs)|
|Apple juice/Cider||1⁄4 Cup (4 tbs)|
|Toasted sesame oil||1 Tablespoon|
|Light sesame oil/Vegetable oil||1 Tablespoon|
1. Place the tofu on a pie plate. Weight a second plate with a heavy can or two and place on top of the tofu. Press for at least 15 minutes. Drain the excess water.
2. Place the drained tofu on its side and cut into three equal squares, then in half into triangles. Cut each triangle in half again to make 12. Pat dry and set aside.
3. In a small bowl, whisk together the brown rice syrup, shoyu, sake or mirin, apple juice or cider, and toasted sesame oil.
4. Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the tofu and cook on each side, stirring frequently, for about 2 minutes. Add the sauce and cook, uncovered, stirring occasionally, until the liquid is syrupy and coats the tofu, about 15 minutes.
Serving size: Complete recipe
Calories 981 Calories from Fat 365
% Daily Value*
Total Fat 42 g65%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3730 mg155.4%
Total Carbohydrates 91 g30.4%
Dietary Fiber 2.6 g10.4%
Sugars 48 g
Protein 47 g93.7%
Vitamin A 0% Vitamin C
Calcium 102.1% Iron 52%
*Based on a 2000 Calorie diet