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16 ounces firm tofu
1 tablespoon tamari soy sauce
1 tablespoon toasted sesame oil
1 teaspoon minced fresh ginger
1 clove garlic, minced
1/2 teaspoon crushed red pepper
1 tablespoon olive oil
1 large shallot, thinly sliced
2 tablespoons brown sugar
3 kumquats, seeded and thinly sliced
1/3 cup water
3 tablespoons white wine vinegar
1/8 teaspoon crushed red pepper
1 tablespoon chopped fresh parsley
Sea salt (optional)
1. Rinse tofu and pat dry. Cut into 4 slices of equal size and drizzle with tamari to coat all sides.
2. Heat sesame oil in a large skillet and add ginger, garlic, and 1/2 teaspoon crushed red pepper. Cook, stirring, over medium heat for 2–3 minutes. Add tofu and pan sear until lightly browned, about 3 minutes per side. Remove from pan and keep warm.
3. Add olive oil to the skillet and heat. Add shallot and cook over medium-high heat, stirring frequently, for 1 minute. Sprinkle with brown sugar and simmer, without stirring, until melted and golden. Immediately stir in kumquats, water, vinegar, and 1/8 teaspoon crushed red pepper. Simmer, stirring, until sugar dissolves. Stir in parsley and salt to taste. Simmer until thickened to desired consistency, about 1 minute.
4. Divide tofu onto 4 plates and top with kumquat sauce.
PER SERVING: 226 cal, 55% fat cal, 14g fat, 2g sat fat, 0mg chol, 13g protein, 13g carb, 2g fiber