Crispy Smoked Tofu with Black Polish Sauce

Polish'd page 160

Tags: Polish

Ingredients

• Firm Smoked Tofu, 12 ounce block
• Cornstarch, 3 tbsp
• Fine sea salt, 0.5 tsp
• Neutral oil (canola or grapeseed), 0.5 cups
• Plum jam, 3 tbsp
• Soy sauce, 3 tbsp
• Apple cider vinegar, 2 tbsp
• Honey, 2 tbsp
• Ginger, 1 inch, thinly sliced
• Peppercorns, 1 tbsp

Cooking Directions

1. Drain and press tofu. Cut into 0.75 inch slices.
2. On a large plate combine cornstarch and salt.
3. Dredge tofu in cornstarch mix.
4. Heat oil in a large non stick skillet over medium-high heat. Add tofu and toast until brown (3 to 4 minutes each side). Flip and repeat on the other side. When done, place tofu on a plate with lots of paper towels.
5. Crush peppercorns to ground pepper (or slightly more coarse if you don't care about crunching later.)
6. In a medium bowl, combine the plum jam, soy sauce, vinegar, honey, ginger, crushed peppercorns, and 0.25 cups water. Add to a skillet (if using tofu skillet, remove oil) and bring to a boil.
7. Add tofu and cook while basting the tofu occasionally, until the sauce has thickened (about 3 minutes.)

Notes

1. Add veggies!
2. Usually make rice to go with it
3. Maybe make more sauce if adding veggies.