Sweet and Savory Sautéed Tofu
This is a family favorite that I make regularly. It can be sautéed or baked and is a great accompaniment to Asian-style noodle or rice dishes.
- 14- to 16-ounce tub extra-firm tofu
- 1 tablespoon olive oil or other healthy vegetable oil
- 1 tablespoon agave nectar or other liquid sweetener
- 2 tablespoons reduced-sodium soy sauce or tamari
Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, and cut into 1/2-inch dice.
Slowly heat the oil, agave nectar, and soy sauce together in a wide skillet, stirring together as they heat. Add the tofu and stir quickly to coat with the liquid. Sauté over medium-high heat until golden-brown and crisp on most sides, about 10 minutes, and serve.