Pan Seared Tofu

Prep Time
30 min
Cook Time
7 min
Pan Seared Tofu
Ingredients
1 14 oz block extra firm tofu
Pantry Marinade
¼ cup soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon hot sauce, like a chili garlic sauce or Sriracha
1 tablespoon lime juice
2 teaspoons toasted sesame oil
2 teaspoons agave, maple syrup, or your favorite liquid sweetener
Directions

Wrap the tofu in a clean towel or some paper towels and set something heavy on top to wick away moisture like a heavy pan. Let it get squashed there for at least 15 minutes and up to 45. Whatever you’ve got time for but longer than 15 isn't better necessarily. Just don’t forget about that shit on the counter is all. 

While tofu is pressing, make the marinade. In a small glass, mix together the soy sauce, rice vinegar, hot sauce, lime juice, toasted sesame oil, and agave. When the tofu is ready, chop it up into cubes about the size of a quarter, place them in a bowl and pour over the marinade. Let this shit sit, mixing them around occasionally, for at least 20 minutes and up to 2 hours.
 

When you are ready to get this shit going, heat up a large skillet over medium heat with 2 tablespoons of oil like peanut or another high heat oil. Drain off the marinade and toss the tofu around in the pan until all the pieces have a little oil on them. The oil might splatter a bit since the tofu is juicy so watch the fuck out and turn down the heat if it’s gettin too wild in the pan. 

Cook the pieces as many sides as possible for at least 1 minute or until light golden brown. This should take about 5-7 minutes. You aren’t gonna get it all even, so don't even try. Some burned parts are totally fine too. Tofu that’s a little burned is fucking delicious so you aren’t fucking up at all. When all of the tofu is at least golden in several spots, turn off the heat. Serve hot right away, at room temp, or stick it in the fridge for later.

This tofu is great with our Peanut Lime Noodles.

 

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