recipe- seared Tofu (marinated)

 Use Extra firm Tofu- 1 pound.  Press it or dry fry it to remove liquid.  Here is directions:

Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours. 

OR

Here's How:

1. Drain (press) 3/4 - 1 pound of firm or extra firm tofu (I prefer to use extra-firm tofu).
2. While the tofu is draining, prepare a marinade or sauce.
3. Cut the tofu into triangular pieces about 1/2 inch thick. (You can also cut the tofu into cubes but I find triangles easiest to work with).
4. Place the tofu triangles in a non-stick frying pan on medium heat, making sure they are laid out flat.
5. Cook the tofu until it is golden brown, pressing down firmly on the tofu triangles with a spatula during cooking. You will hear hissing and see the water coming out of the tofu as it cooks.
6. Turn the tofu triangles over and dry fry the other side, pressing down with the spatula and cooking until golden brown.(I found it took about 10 minutes total to dry fry 3/4 pound of extra-firm tofu cut into 16 triangular pieces).
7. Remove from the pan. Add the dry fried tofu to a sauce or to a marinade.

MARINADE RECIPE:
*I was out of seseme oil so I only used olive oil.  Only had lite soy so only used that.  Still delicious!

• 5 tablespoons rice vinegar
• 3 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 1 1/2 teaspoons Asian sesame oil
• 1 teaspoon granulated sugar
• 3/4 teaspoon chili paste
• 1 1/2 teaspoons finely chopped fresh garlic
• 1 1/2 tablespoons extra virgin olive oiL

Marinade 30 minutes on one side, 30 on the other.  You can store it afterwards, or sautee the tofu.   There will also be extra marinade left over that can be converted into a sauce- just add a little cornstarch slurry.  Veggies could be added to make it a complete stir fry if you are able to do veggies.     
 

thanks for posting this. we eat tofu often in our two sleeve household.  its also good when you add a lot of it to a packaged hot and sour soup mix. sometimes have to "up" the hot and sour with lime or rice vinegar and hot sauce.  diane

 My DH is a huge hot and sour fan- we will have to try this!  Tongiht we are adding it to Pad Thai- yum!