Hawaiian Sticky Tofu by Dr Andrew Weil-Vegan

[VegWay Director]

Hawaiian Sticky Tofu by Dr Andrew Weil-Vegan
From Dr. Weil's website. He writes, "This one is sure to please
even finicky eaters, especially when served with steamed rice.
A real kid-pleaser, too. Serve this with steamed brown basmati
rice and raw vegetables for a kid-pleasing meal. Leftovers are
delicious cold!"

6 servings 38 min 15 min prep

Instructions:
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)

Instructions:
Preheat the oven to 500 degrees F.

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

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

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.

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

Bake for 15 minutes.

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