Put jasmine rice on to cook.
Cut a pound of TJ's firm tofu into bite-sized chunks and started pan-frying them.
Mixed up the sauce. Roughly:
1/3 cup pineapple juice
1-2 Tbsp. tomato sauce (puree with onion & garlic powders--also TJ brand)
1 tsp. tamari
generous pinch of salt
small pinch garlic powder (probably didn't do anything)
1 Tbsp. or so BBQ sauce (TJ comes through once again!)
3 Tbsp. sugar
2-3 Tbsp. rice vinegar
2-3 Tbsp. mirin
1/2 tsp. minced fresh ginger
I simmered all that in a saucepan for a few minutes to dissolve the sugar and get the ginger infused into it.
Meanwhile, I put a cup and a half or so of frozen broccoli to steam in the microwave.
Then I mixed a tablespoon of cornstarch with half a cup of cold water, whisked well, and added it to the sauce. By that time the tofu was golden on all sides, so I mixed the sauce well (not gelled yet; there was probably a little over a cup total), dumped it all over the tofu, and turned off the heat. After a few minutes of stirring it was nicely clear and thickened and delicious. In went the broccoli (I forgot to add the pineapple bits in, but it was still good), and all of it went over rice. Roughly 45 minutes start to finish.
Do I need: 2-3 Tbsp. mirin (it's wine I think), 2-3 Tbsp. rice vinegar(is regular vinegar or balsamic vinegar OK?) tamari (can I use regular soy sauce?) ?
Please help! I wanted to make this tonight!