Carmelized Tofu

This lived up to its promise of being quick (about 20 minutes start to finish) and delicious. The first time I made this, the initial browning of the tofu took me twice as long as Heidi suggested - probably 8 minutes . The second time I increased the heat, and they browned beautifully - so make sure your pan is hot, and for me, I had the flame at medium-high. I did not have cilantro either time I prepared this, and my substitution of tarragon seemed OK. No Brussels sprouts, so I substituted cabbage - and the time I used red cabbage, it was really beautiful. I also followed the suggestion of adding cooked brown rice. The combination was great. The slight sweetness of caramelizing the tofu with some brown sugar contrasted nicely with the sharp flavor of the cabbage. I also found it was improved by addition of pepper.