Hawaiian Sticky Tofu by Dr Andrew Weil

Ingredients

• 12-14 ounces extra firm tofu, cut into 16 thin slices (not silken)

Sauce

• 6 tablespoons Japanese soy sauce or tamari
• 2 green onions, chopped
• 1 large garlic clove, peeled
• 1 teaspoon cornstarch
• 3/4 teaspoon agar, powder (this gives it that sticky quality)
• 1/2 cup hot water, plus
• 2 tablespoons hot water
• 1/4 cup maple syrup or agave syrup
• 1 1/2 teaspoons vegetarian bouillon powder (chicken-flavored)
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon ground mustard powder
• 1 (14-19 ounce) can unsweetened pineapple chunks, drained
• 1 large green pepper or red bell pepper, seeded and cut into squares (or 1/2 of each)

Directions

1. 1

   Preheat the oven to 500 degrees F.

2. 2

   Quickly brown the tofu slices in a nonstick pan until browned on both sides.

3. 3

   Place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan.

4. 4

   Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients except the pineapple and green pepper. Mix well, then pour into a saucepan and stir over high heat until it boils. Stir and let it boil for about 1 minute.

5. 5

   Add the pineapple and green pepper, then pour over the tofu in the pan.

6. 6

   Bake for 15 minutes.