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Toasted Sesame Tofu Caramelized with Agave Nectar, Wasabi and Soy Sauce Recipe

There are many sweet and sour flavor combinations in Asian cuisine, but I've gotten bored with the traditional hoisin plum sauce.  For this preparation I added agave as the sweet element in the dish. I've been experimenting with agave nectar that I got on my last trip to Florida.

Agave has a complex flavor that is sort of a cross between honey and caramel, but milder.  Tofu absorbs any flavor it comes in contact with and is perfect for the agave sauce. The dish is finished with some toasted sesame seeds for added crunch.


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