3 tablespoon ketchup
2 tablespoon vegan Worcestershire sauce
2 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon chili oil
2 teaspoon chili garlic sauce
1 tablespoon olive oil
10 ounces fresh plum tomatoes, peeled and diced (can use canned tomatoes)
2 tablespoon chopped crystallized ginger
14 – 16 ounce firm or extra firm tofu, cut in 3/4 inch pieces
Cooked brown rice
Mix together in a bowl, ketchup, Worcestershire sauce, soy sauce, sesame oil, chili oil and chili garlic sauce. Set aside. In a saucepan, stir on high heat for 2 minutes, olive oil, plum tomatoes and crystallized ginger.
Add the sauce and tofu, bring to a boil, reduce heat and simmer a few minutes more until tofu is heated through. Serve over brown rice.
Note: Have plain yogurt available to balance the spicy flavor. For a bit of green try adding peas or spinach.