Fody's Korean-Inspired Tofu with Cucumber Veggie Salad

• To start your plant-based dinner, add cucumbers, bell pepper, carrot, rice vinegar, sugar, and pepper to a mixing bowl. Toss and set aside while preparing the rest of the recipe. Just before serving, sprinkle with 1 tsp of the sesame seeds.
• Preheat a large pan on medium to medium-high heat. Add shallot oil and tofu cubes, toss, and sprinkle with steak seasoning. Cook 8 to 10 min, gently tossing every few minutes to brown on multiple sides. 
• To make the sauce, add all ingredients to a small saucepan and bring to a simmer. Gently simmer, partially covered, for 2-3 min. Pour the sauce over the tofu and gently toss to coat. 
• To serve, top the glazed tofu with the remaining 1 tsp of sesame seeds and serve with your Cucumber Salad.

Notes:

If you’re using extra-firm tofu instead of super-firm tofu, press it for 15-20 minutes. Wondering how to  press tofu? It’s simple! Wrap tofu in some kitchen towel and place on a plate. Place a saucepan or frying pan on top or use a tofu press, to remove water that comes out of tofu.

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