This is a favorite way to prepare tofu simply and one that I make regularly. Both slightly sweet and salty, pan-sautéing the tofu until crisp and golden makes it very tasty. This is a great accompaniment to Asian-style noodle or rice dishes, or to toss into simple stir-fries. For a nice pairing with another easy recipe, serve with Simple Sesame Soba Noodles.
Serves: 3 to 4
- 14- to 16-ounce tub extra-firm tofu
- 1 tablespoon neutral high-heat vegetable oil such as safflower
- 1 tablespoon agave nectar or other liquid sweetener
- 2 tablespoons reduced-sodium soy sauce or tamari
Cut the tofu into ½-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, and cut into ½-inch dice. For tofu with an extra firm and crispy result, use a tofu pressing device like EZ Tofu Press.
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. Sauté over medium-high heat until golden-brown and crisp on most sides, about 10 minutes, and serve.