This is my go-to method for cooking tofu. Easy, satisfying, and flavorful - no overnight marinade required. I always double this recipe for my family of four enthusiastic tofu-eaters so that we'll have leftovers to enjoy.
Pressing time (optional)1hr
Course: Main Course
Keyword: gluten free, vegan, vegetarian
Author: Alanna Peterson
1packageextra-firm tofu, drained and/or pressed
1Tbsptamari or soy sauce
1Tbsppure maple syrup
If your tofu is water-packed, it's a good idea to release some of the excess moisture by pressing it before cooking. To do this, wrap it in a towel and place on a plate, then put a heavy pan on top (cast-iron skillets are well-suited for this job). The longer it sits, the better, but I've often forgotten to do this ahead of time and have found that letting it sit for even just a few minutes helps.
When you're ready to start cooking, cut the tofu in half widthwise, then turn each half on its side and cut into 4 or 5 thin slices. Cut in half one more time (lengthwise) so that you have 8-10 thin rectangular cutlets. Repeat with the other half.
Add about 1 Tbsp olive oil to a pan and turn the heat up to medium. Once oil warms up a bit, add the tofu slices. Let them sit there for a while without flipping them; shake the pan every so often to make sure they don't stick.
While the tofu cooks, mince your garlic and mix up the marinade ingredients in a little bowl.
Once the tofu slices begin to look a bit dry on top, they are ready to flip! They should be nicely golden brown when you turn them over.
Cook the other side until it browns too. In total, it will take ~10 minutes to cook both sides.
This is the fun part! Add the marinade to the pan and shake it around so that it coats all the pieces. They soak it up really quickly, so you can turn off the heat shortly after you add the yum sauce.
That's it! Serve and enjoy.
If doubling the recipe, you will need to fry the tofu in two batches to make sure all the pieces brown nicely. Just fry the first batch, then set it aside while you fry the other batch. Return it to the pan before adding the marinade (make sure to double that too!).A good substitute for pure maple syrup, if you don't have it around or it's not in the budget, is to use 1 Tbsp of brown sugar dissolved in a little hot water.