Our easiest tofu recipe yet! Very simple but be sure to plan ahead – it requires that the tofu be frozen and thawed before cooking. This is a great, high protein light dish that can be served for breakfast, lunch, or dinner. We like it for dinner with sautéed vegetables such as asparagus, broccoli, or brussel sprouts.
Preparation and Assembly Time: 10 minutes
Cooking Time: 10 minutes
Yield: 2 servings
INGREDIENTS
1 14oz container of extra firm tofu, frozen, thawed, and excess water squeezed out
Spike® Seasoning (you can also use Salt Free Spike for lower sodium)
Bragg’s Liquid Aminos® (Spray Bottle is most convenient)
Oil for Cooking (I prefer grapeseed)
DIRECTIONS
“THE “TRICK” TO TOFU - To get firm tofu that absorbs succulent flavors, try this simple trick!
1) Freeze the tofu overnight. Leave it in its original container.
2) Let the tofu thaw, still in its original container. For example, if you want to cook a tofu dish for dinner, take the frozen tofu out of the freezer in the morning and let it thaw, un-refrigerated, during the day. If you do not cook the tofu that evening, simply refrigerate it and it will stay fresh for several days.
3) After it thaws, remove the tofu from the plastic tub. You may decide to cook some now and some later. If you want to cook some later, put it in airtight Tupperware and add enough fresh water to cover the tofu. Re-refrigerate.
4) For tofu that you are ready to cook now, squeeze out the excess water. I like to do this by placing the block of tofu between two small plates and GENTLY pressing out as much of the water as possible. The tofu will take on a sponge-like consistency and is now ready to use in your favorite recipe!
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Make sure excess water is squeezed out of the tofu completely by placing the block of tofu between two plates and gently pushing them together. Be careful not to crush the tofu. Slice crosswise into pieces about ¼ inch thick.
Heat oil on high heat in a large iron skillet or frying pan. Use just enough oil to cover the bottom of the pan. Add tofu slices (if you have too many slices you may have to do this in two rounds). Spray Liquid Aminos over tofu slices so that they are lightly covered. Shake Spike over the tofu slices so that they are generously covered. Sauté tofu until it is crispy on the bottom, then flip each slice. Spray other side with Liquid Aminos and Spike and sauté until the other side is crispy. Flip once more just to blend the spices on each side.
Remove from skillet and place on paper towels to drain excess oil.