Hawaiian Sticky Tofu By Dr Andrew Weil

Total Time: 38 mins Preparation Time: 15 mins Cook Time: 23 mins

Ingredients

• Servings: 6
• 12 -14 ounces extra firm tofu, cut into 16 thin slices (not silken)
• 6 tablespoons japanese soy sauce or 6 tablespoons 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 1/4 cup 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 peppers (or 1/2 of each) or 1 large red bell pepper, seeded and cut into squares (or 1/2 of each)

Recipe

• 1 preheat the oven to 500 degrees f.
• 2 quickly brown the tofu slices in a nonstick pan until browned on both sides.
• 3 place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan.
• 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 add the pineapple and green pepper, then pour over the tofu in the pan.
• 6 bake for 15 minutes.