16 oz firm tofu 1 Tbsp tamari soy sauce 1 Tbsp toasted sesame oil 1 tsp freh minced ginger 1 clove garlic, minced 1/2 tsp crushed red pepper 1 Tbsp olive oil 1 large shallot, thin sliced 2 Tbsp brown sugar 3 kumquats, seeded and thin sliced 1/3 cup water 3 Tbsp white wine vinegar 1/8 tsp crushed red pepper 1 Tbsp chopped fresh parsley sea salt opt
Rinse the tofu and pat dry. Cut into 4 equal pcs and drizzle with tamari sauce to coat all sides. Heat sesame oil in large skillet and add ginger, garlic and 1/2 tsp crushed red pepper. Cook, stirring over medium hear 2-3 minutes. Add tofu and pan sear till lightly brown, about 3 min each side. Remove from pan and keep warm. Add oilve oil to the pan and heat. Add shallot and cook over medium- hig heat, stirring often for 1 min. Sprinkle with brown sugar and simmer, without stirring, till melted and golden. Immedialtely stir in kumquats, water, vinegar and 1/8 tsp crushed red pepper. Simmer, stirring till sugar dissolves.Stir in parsley and salt to taste. Simmer till thick about 1 min. Divide tofu onto 4 plates and top with kumquat sauce.
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