Chinese Style 'Steak' Sauce with Tofu and Noodles- Vegan Mofo Day 24

Toby made another dish using his Chinese style 'steak' sauce that he veganised and posted about last time, this time though he used tofu instead of tempeh and didn't coat it with flour.

I think it tasted even better with tofu but then I am not really a great fan of tempeh.  Toby disagrees and preferred it with tempeh as it has a more meaty texture and flavour. So go ahead and make both and help us decide which one is better :-)

I'm not sure if it worth posting the recipe but since the last recipe was a bit messy I thought I would try to tidy it up.This dish is gluten free as long as the worcestershire and soy sauce is gluten free.

• 2 packet of firm tofu 
• 2 tablespoons of tomato sauce (ketchup for you Americans)
• 2 tablespoons of worcestershire sauce (make sure it's vegan)
• 1 and 1/2 tablespoons sugar
• 2 teaspoons rice wine vinegar
• 2 onions, chopped
• 1 tablespoon of corn flour (mixed with 3 tablespoons of water)
• a few drops of sesame oil
• a few dashes of soy sauce
• salt and pepper
• oil

1. Cut tofu into thin slices.
2. Marinade tofu in soy sauce, 1 tablespoon sugar, rice wine vinegar, and sesame oil.
3. In the mean time fry onions and remove from the pan/wok just before they turn brown. Put aside.
4. Mix tomato sauce and worcestershire sauce, 1/2 tablespoon sugar and rice wine vinegar together in a bowl.
5. Add cooked onions and sauce to the tofu and gently stir fry it on low/medium heat. 
6. Add in corn flour mixture and cook til the sauce thickens.
7. Serve with noodles and stirfried greens.