1/2 block (7 to 8 ounces) extra firm tofu, patted dry with paper towels and cubed
2 1/4 cups water
1 vegetarian bouillon cube* (I use Knorr)
1/4 cup sliced scallion (white and green parts)
1 1/2 tablespoon chopped garlic
1 carrot, sliced
1/2 cup frozen peas
1 tablespoon low sodium soy sauce
1/2 to 3/4 teaspoon toasted sesame oil
1/2 teaspoon sriracha or chili garlic sauce
1/2 tablespoon peanut or vegetable oil
2 tablespoon corn starch dissolved in about 1 to 2 tablespoon water**
1) Place peanut oil in a sauté pan and bring to medium heat. Add the scallions and allow to sizzle for about 45 seconds, stirring if needed. Add garlic and allow to cook for another 20 seconds.
2) Add water, bouillon, peas & carrots-bring to a boil. Allow to boil hard for about 1 minute and lower the heat to a healthy simmer. Allow to simmer for about 3 minutes more. Then add the tofu, soy sauce, sesame oil, & the sriracha or chili garlic sauce. Let simmer for another 1 to 2 minutes to warm tofu through. Add corn starch and stir watching closely. Once the sauce begins to look a bit shiny and thick, remove from heat immediately. Serve over jasmine or you favorite long grain rice.
Note: *Knorr is a very high sodium bouillon, which is why I don't add any salt. If you are using a low sodium bouillon like Rapunzel, taste at the end of cooking & then add salt as needed. Do not use soy sauce as salt, or you will end up with a poor attempt at any type of Asian cuisine. One could also just use 2 1/4 cups of low sodium broth for this recipe.**Be sure to dissolve corn starch in water. If corn starch is thrown into the mix on its own, clumps will form.
Source of recipe: This recipe is from my blog: http://thewitchykitchen.blogspot.com/