The BEST tofu – here it is! We have perfected the most delicious tofu, and by the way, it’s sooo easy and simple, it’s almost silly to call this a recipe! This is our go-to method and we love to serve it with veggies and brown rice or quinoa. This tofu is also delicious atop many types of salads or added to a stir-fry.
Time-saving idea: if you can press the tofu a day or two before you know you will be eating it, go ahead, then just store it in an airtight container in the fridge until you are ready to cook it up! If I am organized (questionable some weeks), I will press the tofu while I am in the kitchen preparing a different meal.
This tofu is a fast favorite, enjoy!
Easy Crispy Tasty Tofu
2-4
servings10
minutes25
minutesIngredients
Safflower or Extra Virgin Olive Oil*
Shoyu, aka soy sauce**
Tofu, 1 block firm or extra-firm (organic)
abundant love
Directions
- Press the tofu if you have time, if not just drain, rinse and drain well again. Then, pat dry (with love).
- Turn stove onto medium-high heat (6 or 7 on the scale of 10) and place the pan on the burner to warm up.
- Cut tofu into 1″ cubes.
- Once your pan is warm, add oil to coat the bottom, wait just a bit for oil to get hot, then toss the tofu in the pan (it should sizzle, then turn the heat down to 4). For best results, do not overcrowd…tofu pieces should not be touching each other (ideally). 1 block fits in our 10″ skillet.
- Sautee for about 3-5 minutes, the bottom will get brown with a nice crispy edge, once this happens, flip the tofu and drizzle some shoyu (soy sauce) over the pieces. Start with a tablespoon or less as you drizzle. The tofu pieces may get cozier and touch a bit now, it’s okay!
- Cook another few minutes, toss the pieces around a bit, add a little more shoyu, if you’d like. Ta da!
- Once it looks perfectly crisp and brown, remove from pan and place on a paper towel-lined plate for a few moments and enjoy!
Notes
- * Safflower oil is my preference, it is less sticky than olive oil, so if you have it, great…otherwise, olive oil is awesome too. Both are delicious, safflower makes it easier to flip the tofu with less sticking to the pan. Olive oil is more common to find in one’s house.
- ** Where I grew up, soy sauce is called shoyu. Tamari will also work well here.
- *** We have found that utensils make a difference, a small metal spatula is our favorite; however, we have been eating this dish long before we discovered the beauty of a metal spatula, so use what you’ve got!
- **** If you have an oil splatter, limit the mess and use it. This tofu is great with your favorite grain and/or sauteed veggie. It is also delicious on top of your favorite salad, or just as it is.
- ***** This tofu is great with your favorite grain and/or sauteed veggie. It is also delicious on top of your favorite salad, or just as it is.
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