1 block of extra firm tofu, cut into 1/4 inch thick cubes.
2 stalks of leeks
1 clove garlic, minced
3-4 Tbsp. Bluegrass Soy Sauce
2 Tbsp. hot chili sauce
2 tsp. corn starch
4 Tbsp. water
green onions for garnish
In a small bowl, mix together cornstarch and water. Set aside.
In another small bowl, mix together garlic, Bluegrass Soy Sauce, and hot chili sauce. Heat olive oil in a pan over medium. Add the tofu and leeks, and the Bluegrass Soy Sauce mixture to the pan. Let simmer on medium-low for three minutes. Add cornstarch and water mixture. Simmer the tofu until the sauce thickens (about one to two more minutes). Garnish with green onions and serve hot.
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