1 16 oz package firm tofu, pressed for 30 minutes
cornstarch for dusting tofu
1 tablespoon canola oil
1/4 cup agave
1 tablespoon minced ginger
3 tablespoons shoyu or soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon crushed red pepper
1/4 cup sesame seeds, toasted
3 green onions, sliced
After tofu is pressed, cut into cubes. Set aside.
In a small saucepan combine agave, ginger, soy sauce, sesame oil, rice vinegar and crushed red pepper. Heat over medium heat and bring to a simmer. Simmer for 5 minutes. Set aside.
Heat oven to 350 F and toast sesame seeds for about 5 minutes or until lightly brown.
In a large skillet, heat oil over medium heat. Dust tofu with about a tablespoon of cornstarch. The tofu should be lightly covered with cornstarch. Fry tofu until lightly browned on all sides. This takes about 1o minutes.
Add the sauce to the tofu, add the sesame seeds and stir to combine. Serve over rice and top with green onions.
Serve over rice and top with sliced green onions.