Sweet Scallion Tofu
Scallion Oil
2 cups peanut oil (or other if allergic)
10 scallions, in 3 inch sections, white section pressed lightly

Heat wok to medium and add peanut oil and scallions. When scallions are brown, take the scallions out and strain the oil into a glass container and let cool. Keep at room temperature.

Sweet Scallion Sauce
1/4 cup Scallion Oil
1/4 cup GF San J low sodium tamari
1/4 cup vegetable broth (from low sodium gf bullion or stock)
2 tbsp sugar

Heat wok on medium, add scallion oil, soy sauce, broth and sugar. Whisk ingredients and let them come to a boil. Turn off heat, pour into a glass container and keep either at room temperature (for 4 weeks) or refrigerated (3 months).

3 tbsp pine nuts
6 cups cold water
Fresh firm Tofu (one or two cakes)
1/4 cup sweet scallion sauce
1/2 scallion, finely sliced

Dry roast pine nuts. Bring water to boil. Add tofu and boil for a few minutes. Remove and drain. Cut tofu cake in half, thirds, or fourths and pour some sweet scallion sauce on top. Sprinkle with scallion and pine nuts and enjoy.
Simple but yummy!