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Sticky Tofu (based on Sticky Chicky) (P, TNT)
Source: Self
Serves: 4-6

1 lb. firm tofu
1 tbsp. sesame seeds
2 tbsp. soy sauce
1 red pepper, cut in chunks
1/2 green pepper, cut in chunks
4 scallions, cut in 1/2" pieces
1 can water chestnuts, halved
1 cup canned pineapple chunks, drained
1 tomato, cut into chunks

2 cloves garlic
1/2 cup soy sauce
1/2 cup honey
2 tbsp. vinegar or lemon juice
1/2 tsp. ginger
1 tbsp. cornstarch
2 tbsp. cold water
2-3 tbsp. sesame seeds

Cut tofu into 1" squares. Sprinkle with 2 tbsp. soy sauce and sprinkle on sesame seeds. Bake at 350°F for 20 minutes.

Make the sauce without the cornstarch and water. Toss in peppers, scallions, water chestnuts and pineapple chunks, then pour sauce over. Bake 20 minutes longer, uncovered, tossing mixture occasionally to coat evenly.

Dissolve cornstarch in water and stir into bubbling sauce. Add tomatoes.

Return to oven and cook 10 minutes longer. Sprinkle with 2-3 tbsp. sesame seeds. Serve with rice.

Poster's Notes:
Thank you to the original poster of sticky chicky for a delicious recipe! I made a variation of the sticky chicky and it was a huge hit. The sauce is what makes it, so this is really STICKY CHICKY (click here for recipe) slightly revised.

Posted by: Natalie Frankel

Nutritional Info Per Serving: N/A