Zesty Pan Fried Tofu

I’ve been making a version of this recipe since I first started cooking with tofu over 20 yrs ago. Store bought tofu has come a long way since then and now my favorite type to look for is extra firm vacum packed. The vacum packed is a much denser style and just about eliminates the need for pressing. This recipe can be adapted with any spice theme or blend to accompany just about any meal.

Ingredients

1 package extra firm vacum packed tofu or 1 package water packed and pressed tofu

3 Tbl sesame oil

2 Tbl hot sauce (I use Franks hot sauce)

3 Tbl rice vinigar

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp salt

1 Tbl everything bagel seasoning (or sub for sesame seeds)

Cube the tofu and set it aside (the smaller the cubes the more surface area to soak up the marinade. Whisk up the rest of the ingredients and add tofu and marinade to a zip lock bag. Seal and shake until the tofu is evenly coated and then lay the bag flat on your counter top so that the tofu is in a single layer and can absorb the flavors. Let marinate for at least 30 min or overnight in the fridge.

In a non stick pan over medium heat (no oil needed because the oil is in the marinade) pan fry the tofu flipping often until evenly browned. The longer you cook it the more golden and firmer it will become.

Zesty pan fried tofu is perfect cold in salads, added to stir fry, eaten on its own as a snack and so much more!