I had some tofu in the fridge with a very scary very close expiration date. (As a side note: have you ever seen tofu past it's expiration date? The bag expands like a balloon. Maybe you should try it as an experiment?) So naturally, I chose this recipe to make!
First, prep your tofu. For me this involves wrapping a block of super firm tofu in paper towels and placing on a plate. Then I put something heavy on top of the block (this time, it was a jar of marinara sauce) for about 2 hours. This presses out all the moisture from the tofu. Once it is pressed, cut into steaks as pictured.
Then get your spices together.
Heat up oil in a pan.
Get the mixed liquids ready for brushing on the steaks.
Lay the steaks down and spice one side. Then flip over on the spiced side and brush with liquids and then sprinkle more spices on. Flip over again after 3-4 minutes.
Brush with liquids again.
Remove from pan to drain.
Garnish with green onions and serve on brown rice!
Loved the consistency of pan fried tofu. It was crispy on the outside and still softish on the inside and the flavors were so strong. I could even taste them thru my stuffy nose!
So here is the recipe heavily adapted from The Woks of Life, with my at hand ingredient changes.
- 1 block firm tofu
- 1 teaspoon cumin
- 1/2 teaspoon ground pepper
- 1 teaspoon cayenne chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons sesame oil, plus 1 teaspoon
- 1 tablespoon Sriracha BBQ sauce
- 1 teaspoon soy sauce
- 1 tablespoon chopped green onion
1. Cut the tofu in steaks after pressing it and draining the liquid out.
2. Mix together the cumin, the pepper, chili powder, garlic powder, salt.
3. Combine the 1 tsp of sesame oil, BBQ sauce and soy sauce in a small bowl.
4. Heat 2 TBS of sesame oil in a large pan over high heat. Drop the steaks in when hot.
5. Sprinkle about half the dry spice on the tofu steaks and let cook for about 3-5 minutes until the bottom is golden. (Use a spatula to lift the tofu to peek) When it is ready, flip it. Brush the tofu with half the liquid spices and sprinkle the rest of the spices on this side. Let it go for 3 more minutes and flip again.
6. Brush the leftover liquid spices on this side.
7. Plate over brown rice and sprinkle with green onions.
I hope you make it and LOVE it as much as my poor clogged up taste buds did. Cayenne does wonders for a stuffy nose!
I am also linking up with Jill Conyers for Fitness Friday!
Do you like tofu? What is your favorite way to cook it?
As always, I wish you Happy Feet,