1/4 slab extra firm tofu, frozen, defrosted and pressed
1/4 teaspoon veggie stock (I use the condensed liquid, or you can use 1/2 a cube per serving)
1/2 teaspoon soy sauce
1/4 teaspoon sesame seed oil
1/4 teaspoon sesame seeds
juice of one lemon
1/4 teaspoon curry powder
a dash of onion powder
1/4 teaspoon garlic powder
4 regular white mushrooms
red onion and jalapenos (I don't use the seeds) to taste
1 teaspoon balsamic vinegar
few dashes mustard powder
a pinch of dried basil
1/2 teaspoon molasses
1 teaspoon brown sugar
Slice tofu in 4 pieces and freeze.
I make this for one person, but it can easily be doubled, or tripled, or whatever.
When tofu is frozen (might have to do this the day before) take out of freezer and defrost. I put it in the bottom of a colander over a bigger bowl.
Once it is defrosted, press between plates with paper towel until most of water has been squeezed out.
In the meantime, mix all ingredients except veggies. It does smell strange, but don't worry, when it is together with the red onion, mushrooms and jalapeno slices, it tastes yummy!
Marinate tofu in the mixture for a few minutes (it should suck up the marinade like a sponge).
Put a bit of oil (about 1/4 teaspoon) in a frying pan (I use peanut), and add tofu and coarsely chopped veggies. Pour remainder of marinade over veggies. Cook on high, stirring occasionally, until veggies are cooked. You should probably flip the tofu during the last few minutes.
This is great on bread, or just on a plate with the veggies as garnish.