• 1 Brick Extra Firm Tofu
• 4 green onions
• 2 tablespoon vegetable oil (of your choice)
• 3 squirts sesame oil
• vegan sugar to taste
• 1/4 cup Soy sauce (shoyu)
• Water
• corn starch (optional)

Press tofu until it is extra dry, this is a key step to prevent splattering and increase absorption of flavors. Heat oil, not quite to smoke point this is not quite a stir fry. Slice tofu into six patties. Fry tofu until golden brown. While the tofu is cooking slice up the whites of the green onion and toss in the oil once tofu is significantly browned, you want a fairly good crust on the tofu before you add anything that has moisture. Cook the onions down (about 1 minute) and add shoyu, and a little water and vegan sugar, this is really your call make the sauce taste the way you want it to. I usually add about 1/4 cup water (equal parts Shoyu and water) and 1.5 tablespoon vegan sugar but this is all about personal preference. Cover and simmer for about 3-5 minutes. At this step add whatever you want Broccoli, hulled edamami, water chestnuts or leave plain. After the tofu has soaked up the flavor If you want to thicken the remaining liquid into a gravy make a corn starch slurry with about 1 teaspoon corn starch and 1 teaspoon cold water add it to the pan and stir quickly. Turn off heat and add a few shots of sesame oil and the tops of the green onions. Serve over good sticky rice. Again this is just a base recipe you can ginger, garlic, chili oil the recipe is so versatile you can start by figuring it out what your personal seasonings are for the sauce and then the sky's the limit. The outcome always changes with my mood.

Serves: 2-3

Preparation time: 20 minutes