Ingredients

The following ingredients have 2 Servings
  • 8 ounces tofu (non-GMO, firm, extra firm, or sprouted- do not use “silken”)
  • 2-3 tablespoons oil ( coconut, avocado, peanut)
  • five finger pinch salt
  • five finger pinch cracked pepper

Instruction

  • Place the block of tofu on a kitchen towel or paper towels, and bring up the sides, wrapping it up and pressing gently. (FYI: weighting or pressing all the liquid out will make it chewy. So just lightly press.)
  • , again, pat gently with paper towels. It may still feel damp, it’s ok. 🙂
  • Heat oil over medium-high heat and season the oil in the skillet– generously with salt and pepper (not the tofu).
  • Carefully place each piece of tofu in the oil – don’t just throw it in, it will splatter. Season the top  with a little salt and pepper.
  • Let the tofu crisp up before turning. (Tofu likes to stick, but once it crisps, it will naturally contract and release itself from the pan. If it is sticking, it is not ready to turn. ) Give the pan a good shake to test. Using a metal spatula turn over. Sear most sides until golden. Or just sear two sides for less oil.
  • Place on a paper towel-line plate until ready to use (or keep warm in an oven- don’t stack, single layer is best to retain crispiness.)