Sesame Tofu

I was so tired last night, I didn't post. But I have a spare minute now, while waiting to take my neighbor's daughter to the bus, so I'll post now, before I forget.

This meal was a variation on a recipe I found, eons ago, called Chinese Hot Eggplant. Not having eggplant, I used tofu. I then added broccoli and sesame seeds to garnish, as my friend in Massachusetts did at her vegan Chinese restaurant. I added green beans to the meal as well.

Recipe:
2 T soy sauce
4 T hoisin sauce
1/2 tsp hot pepper flakes (less for a more mild version)
1/2 C dry sherry (I omitted this)
1 1/2 C water
2 T peanut oil
1 1/2 lbs tofu (or two medium eggplants for original recipe)
2 TB each minced garlic, onion, and ginger
Sesame seeds for garnish

Mix first 5 ingredients in a bowl. Heat oil in skillet and add chopped tofu, garlic, onion, and ginger. Stir fry over high head for 3 minutes. Add sauce and still well. Reduce head to medium low, simmer 15 minutes. Gradually turn up heat and cook until sauce is reduced to a thick glaze. Serve over rice.

Verdict: Mini Muffin did her infamous vegetable binge, eating green beans and broccoli. I finally convinced her to eat the tofu and rice. She wasn't too thrilled about her precious tofu being covered in gravy. There's that darn gravy suspicion again. The rest of us however did enjoy it.