Tempura Tofu, Broccoli and Ginger Sauce (GF, dairy free, vegan)

Remove 1 block of extra firm tofu from container.  Pat dry with a paper towel or flour sack cloth.  Do this 3-4 times.  Then wrap tofu block in a dry cloth and set aside.

Prepare and cut up a head of broccoli.  Place in a sauce pan and steam until tender but crunchy.

Recover the tofu with a dry cloth.

Prepare the sauce by mixing together in a small bowl

1 TBS minced garlic

1 tsp fresh shredded ginger

1/3 C water

2 tsp potato starch

1/3 C liquid aminos or tamari sauce

2 TBS brown sugar

4 tsp rice vinegar

1 TBS toasted sesame oil

1/2 tsp crushed red pepper

1 TBS dried green onion or 2 diced scallions 

In another bowl, mix together

1/4 c potato starch

1/2 tsp salt

1/4 tsp black pepper

Cut tofu in half through the middle.  Then in 3rds on the short end and 4ths on the long end.  Coat all 6 sides of each piece with the potato starch mixture.

Add 2 TBS sunflower oil or other light oil to a medium sized stainless steel pan.  Place over medium heat.  Saute all 6 sides of each piece of tofu.

Add a handful of carrot shreds to the broccoli and toss with the sauted tofu pieces.

Heat together for a minute.

Add in the sauce.  And sprinkle with black sesame seeds.

Lightly mix until the sauce is thick and covers the tofu and veggies.  Will thicken quickly.

Enjoy!