Spicy Seared Tofu with Kumquat Sauce

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Spicy Seared Tofu with Kumquat Sauce

 

16 ozs. firm tofu

1 tbsp. Bragg's Amino Acids

1 tbsp. toasted sesame oil

1 tsp. minced fresh ginger

12 tsps. crushed red pepper

1 tbsp. olive oil

2 tbsps. large shallot, thinly sliced

2 tbsps. sugar

1/3 cup water

3 tbsps. white wine vinegar

3 kumquats, seeded and thinly sliced

1/8 tsp. crushed red pepper

1 tbsp. chopped fresh parsley

sea salt

 

Rinse tofu and pat dry. Cut into 4 slices of equal size and drizzle with Bragg's

to coat all sides. heat seasame oil in a large skillet and add ginger, garlic,

and 1/2 tsp. creshed red pepper. Cook, stirring, over med heat for 2 to 3

minutes. Add tofu and pan sear until lightly browned, about 3 minutes per side.

Remove from pan and keep warm. Add olive oil to the skillet and heat. Add

shallot and cook over med-high heat, stirring frequently, for 1 minute, sprinkle

with sugar and simmer, without stirring, until melted and golden. Immediately

stir in kumquats, water, vinegar, and 1/8 tsp. crushed red pepper. Simmer,

stirring, until sugar dissolves. Stir in parsley and salt to taste. Simmer untl

thickened to desired consistency, about 1 minute. Divide tofu onto 4 plates and

top with kumquat sauce.