Oh, Necessity. You have the best children!

Last night, I really wanted to eat my favorite meal from my college days. Sesame Tofu and Veggies with Thai tea from Mr. Chopsticks in Denton.

Problem? Mr. Chopsticks is over an hour away, it was 11:00 at night, and I was already in my pajamas.

Solution? A well stocked Asian pantry and inspiration from the internet!

I didn't have any sesame seeds, and I glazed the tofu rather than making a sauce. At Mr. Chopsticks, they tempura batter and fry all the veggies before tossing them with the sauce, and I had neither the ingredients nor the inclination for that. Still turned out pretty good.

Soy Glazed Tofu
- 1 brick extra firm tofu
- 2 tablespoons vegetable oil
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 3 chopped scallions

Cut the tofu into 1/4" thick slices (each brick makes 8 slices), and then into triangles (4 triangles per slice). Heat a cast iron skillet until drops of water bead up and roll around when flicked in the pan. Add oil. Arrange tofu triangles in a single layer , without crowding, and fry (without disturbing!) for 3-4 minutes or until they begin to turn brown at the edges and lift off the skillet easily. Flip tofu, and fry the second side until golden and crispy. Remove and set aside as tofu triangles finsh cooking. Repeat for any tofu that wouldn't fit in the first batch.

Stir together brown sugar, soy sauce, and rice vinegar. Return all tofu to skillet, and pour in the glaze mixture. The glaze mixture will bubble and pop, so be careful! Stir gently until glaze thickens and coats all the tofu, making each piece shiny and delicious!

Sprinkle with scallions (and sesame seeds if you have them!) and serve with steamed broccoli and brown rice.