Tofu recipe by Marc Matsumoto found PBS.org

1 package medium firm Tofu

1/4 tsp Salt

1/4 cup Flour

2 TB Sesame Oil

1 TB Soy Sauce

1 TB Balsamic Vinegar

1 TB Sugar

1 TB Sake

1 Scallion, chopped

Chopped Scallions or Chives for garnish

Slice the tofu into 1/2” thick cutlets.  Leave the tofu on the cutting board and sprinkle both sides of each piece with the salt.  Place a casserole dish with a flat bottom on top of the tofu and then stick something under one side of the cutting board to prop it up so that the liquid pressed out of the tofu can run down the lower end of the cutting board (you may want to do this into your sink).  Dry the tofu off with paper towels and then dust each piece with flour.  Heat a frying pan over medium heat until hot and then add the sesame oil.  Swirl to coat the pan and then add the coated tofu.  Adjust the heat down to prevent the oil from smoking and fry undisturbed on one side until you start seeing the edges of the tofu browning (about 6 minutes).  Flip the tofu over and fry until the second side is browned (about another 6 minutes).  Arrange the tofu onto a serving platter.  Turn the heat off and wipe out any extra oil from the pan using paper towels and tongs.  Add the soy sauce, vinegar, sugar and sake to the pan and boil the mixture over high heat until it forms a thick glossy glaze.  Drizzle glaze over the top of the plated tofu, then garnish with scallions.  When you are done with the glaze use the same pan and add your washed spinach (don’t worry about drying the excess water off the spinach, you use this for the cooking).  If you want to cook broccoli or the romanesco, add some water to the pan, then add the veg and cover.  Cook a couple of minutes, tossing around a few times, until it is to your liking.  Serve with the pan fried tofu.