Received in an email from Pete Walley via gourmet_recipes_from_around_the_world. Sounds like a beautiful thing to use some of my many pints of fig preserves in! Can’t wait to try (but will wait until my poor old mouth is healed up). — posted by Buster’s friend

I like to serve over steamed brown rice. — posted by swissms

Slightly spicy Chinese stir-fried potatoes. Adapted from Hot Sour Salty Sweet.

From Vegan With A Vengeance.

Freezing tofu preserves it for future use, but definitely changes the texture, making it denser. A great way to use up a leftover half-block of tofu.