Ingredients
1tbspsesame oil
1tbspsoy sauce,plus 1 tsp
1tbspcider vinegar
1tbsphot pepper sauce
1tbsphoney
¼tspground ginger
½tspgarlic powder
1pkgextra firm tofu
2tspcooking oil,optional
1cupfresh spinach leaves,packed
2tbsparame seaweed
¼cupwater
1small scallion
½red pepper
2pita rounds
Preparation
Combine the marinade ingredients in the plastic storage container. Dice the tofu into half-inch cubes, and add it to the marinade. Click the lid on the container and shake it up to coat the tofu.
Let the tofu marinate for least 15 minutes, or as long as overnight.
Heat the skillet over a medium-high burner with the cooking oil. When the skillet is hot enough to make a drop of water sizzle, use the slotted spoon to transfer the tofu to the skillet. Save the marinade.
Stirring occasionally, sauté the tofu for about 10 minutes, or until brown and crispy on all sides.
Soak the arame in water while the tofu is sautéing. Put the spinach in the mixing bowl and dump the cooked tofu on top.
Pour the marinade into the hot skillet and scrape the crunchy bits of tofu from the bottom of the pan with the spatula. Let the marinade bubble for 1 or 2 minutes until thickened.
Pour this sauce over the tofu straight from the skillet, and then turn off the stove.
Drain the arame and add it to the mixing bowl. Add the grated carrot, and stir the ingredients until well combined.
Stuff into pitas, serve, and enjoy!
