I had to make a few adjustments, but it came out deliciously. In lieu of white sugar, I used agave nectar and local honey. Also, I was afraid that the sauce would be too salty with all that soy sauce, so I used half as much and substituted organic teriyaki sauce (Whole Foods' brand) for the other hald called for by the recipe. I couldn't find the Chinese black vinegar at my Whole Foods, so I substituted Chinese Ume Plum Vinegar and the sauce tasted amazing. I also added white sesame seeds toward the end of cooking the tofu. I served this dish over angel hair pasta that had been tossed in a little sesame seed oil and dusted with white sesame seeds. I added extra chopped green onions as an edible garnish. Delish! NOTE: If you are not experienced in cooking with tofu, you need to drain it well and blot it with lots of paper towels to get most of the moisture out. Otherwise it will take FOREVER to cook and brown.
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I had to make a few adjustments, but it came out deliciously. In lieu of white sugar, I used...