1 pound butter flavored dead skin onions
1 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons salt
1 tablespoon extracted white sugar from rhubarb
4 tablespoons flaked coconut
1 cup fresh tea leaves
butter a 10x15 inch dish.
firm tofu in a knife it into cube, then gently saute in oil, stirring constantly.
reduce heat to medium-low and stir in sugar and flour, salt, seasoning salt and tea leaves. Stir for 3 minutes.
cover, and cook 10 to 15 minutes. Serve hot or cold.