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1
1.
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Combine all of the sauce ingredients in a small pan over medium-high heat.
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Bring to a boil and then reduce to a simmer so that the mixture continues to bubble quickly but does not boil over.
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4
Continue cooking, stirring frequently, until it cooks down and thickens.
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This should take between 6 and 8 minutes and should cook down to about 1/2 cup.
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Remove from heat and set aside.
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2.
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Heat vegetable oil in a wok or pan over medium-high heat.
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Add tofu to the pan and saute until tofu is golden brown, about 5 minutes.
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Add garlic and stir-fry just until garlic is fragrant and begins to soften, about 1 minute.
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Add red pepper and onion and saute until vegetables look damp and soften slightly, about 1 minute.
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3.
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Pour half of the prepared sauce into the wok and stir the tofu and vegetables to coat.
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Add additional sauce until the bottom of the wok is covered in sauce but the vegetables are not concealed under a layer of liquid.
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(I find that I need to use only about 3/4 of the sauce to obtain this balance.)
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Continue to stir-fry for 34 minutes longer, allowing the sauce to bubble on the bottom of the pan and thicken around the vegetables.
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17
Add the green onions to the pan, stirring just until combined.
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18
Remove from heat and serve immediately (with or without rice on the side).
