Doesn't it look so crispy, caramelized, and delicious? It was! Not at all overly spongey, as tofu can so often be. (Although I do like baked tofu as well.)
What to do:
Slice it really thin (about 1/4 inch), season with salt and pepper, then cook over medium heat (or so) in a little coconut oil. After both sides are browned, deglaze the pan with some whisked together tamari, toasted sesame oil, a bit of maple syrup, garlic, ginger... whatever you like.
This was inspired by Melissa's post about Porch Life, I loved how thin her tofu looked! I didn't do the pressing step, just sliced thin and went from there. Leaving the slices whole, rather than dicing before cooking, gave me options with the leftovers - like stacking a slice onto a big veggie sandwich, cutting long strips for fajitas, etc.
But on this day, wishing I was joining Melissa on that pretty porch of hers, I diced it up, tossed it into a salad, and it was really good! Like, I recommend it to all of you kind of good.
Good Monday morning to you!
If you have a minute, Adam is ruminating on a recent day of family hiking...