150 gr. firm tofu
1.5 kg. watermelon rind removed, cut into 1-inch pieces
2 scallions, white and pale-green parts, thinly sliced
Sesame to sprinkle
For the sauce:
1 tbsp rice vinegar
1- inch grated fresh ginger
1 tbsp sesame oil
1 tsp smoke liquid
2 tbsp tamari
1/4 tsp cayenne
1 tbsp tahini
1 tsp agave
1 tbsp fresh lemon juice
1.Place all sauce ingredients in a blender until smooth.
2.Place cubed watermelons in a large bowl.
3.Pour sauce over watermelon, and chill at least 4 hours and up to 1 day.
4.Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 5-6 minuted.
5.Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 10–12 minutes.
6. Chill watermelon and sauce separately at least 1 hour.
7. Cut tofu into 1-inch cubes. In a large pan, add a bit olive oil and stir-fry tofu cubes until fried well. Add some garlic powder, cayenne, mix together.