Glazed Korean Tofu with Squash Medley

Ingredients:

1 lb Tofu, cut into thirds horizontally, then pressed between 2 dish towels to remove water, then cubed

olive oil

1 Japanese eggplant, cut lengthwise and then sliced into ¼” thick pieces

1 Onion, cut into slivers

1 green pepper, quartered, then sliced

½ pattypan squash, de-seeded and sliced 1/4” thick, then bite size pieces

1 summer squash, cut lengthwise and then sliced into ¼” thick pieces

2 Tbs. minced garlic

2 Tbs. minced ginger

1 yellow tomato, cut into wedges, then halved

1 red tomato, cut into wedges, then halved

2 + 2 Tbs. mirin

2 + 3 Tbs. Tamari

1 + 1 t. hot sesame oil

1 + 1 t. sesame oil

1 t., plus 1 Tbs. Sriracha

¼ t. salt

2 Tbs. scallions

Step-by-Step Instructions:

1. Set up wok with steamer basket, and steam eggplant for 7 minutes. Remove basket and set aside.
2. Meanwhile, in cast iron frying pan, sauté tofu in a little olive oil, until golden brown on one side. Turn over, and add 1 Tbs. garlic and 1 Tbs. ginger. Continue sautéing until golden brown on other side. Add 2 Tbs. Tamari, 2 Tbs. mirin, 1 t. hot sesame oil, 1 t. sesame oil and 1 t. Sriracha. Set aside.
3. Wipe out wok and dry. Add a little olive oil and heat over high heat. Add onions and sauté for 5 minutes. Add remaining garlic and ginger.
4. Add squash to onions and cook for 10 minutes, stirring constantly.
5. Add peppers, steamed eggplant, and tomatoes. Add 2 Tbs. mirin and 3 Tbs. Tamari, stir, lower heat, and cover. Let simmer for 5-7 minutes, until squash is soft.
6. Add Sriracha Sauce and salt.
7. Taste and adjust spices
8. Place squash medley on platter, and top with glazed tofu.
9. Garnish with scallions and serve!