Ingredients

1 package extra firm tofu

1-2 tbsp hot sauce,
dealer’s choice

Salt

Directions

1. Slice the tofu brick in half lengthwise, then drain and press. If you have a tofu press, great, but if not, place the tofu on a plate between two paper towels* and add another plate on top. Next, find the heaviest book you own that is not precious to you and place it on top. I use “War and Peace”—one day I will read it, but for now I’ll use it to press tofu.

2. Let sit for about 20-30 minutes. Afterwards, the tofu should be significantly less spongy and flattened down. 

3. Cut the tofu into ½ inch cubes, or as large as desired for recipe. 

4. Heat 1 tablespoon vegetable oil at medium-high heat in a non-stick pan (non stick is KEY, no need to punish yourself). Add the tofu and let fry over medium heat for approx 15 minutes, until golden brown. Salt generously.

5. After the first 5 minutes, flip cubes over, and continue to flip every 5 minutes or so. It doesn’t have to be perfect! Let cook for a bit more and then shake it up. 

6. Add hot sauce or chili garlic paste, something to give it more flavor.  

7. Fry for about 5 more minutes again, flipping often. Keep cooking until crusty on edges—don’t be afraid to keep cooking! I like a little crunch and so does Lisa!

   * I save these for cleaning up, later! There is always something to wipe down, especially when I’m cooking!