Hint: In secret to keeping the tofu from sticking to the pan is when you first add the tofu cubes to the hot pan with oil, let them cook without moving for 3-4 minutes. They should get browned and crispy on the bottom and will be much easier to flip.
Remember: You can easily double or triple this recipe and store them in the refrigerator for 3-4 days. They are good cold as a high protein snack or in sandwiches and salads.
Cooking
- If you purchased super firm tofu that is vacuum packed and not in water you can skip this step.
If you have to quick press the tofu: cut the tofu into cubes and place them evenly on a flat surface such as a cutting board lined with paper towels or a clean towel. Cover with a layer of paper towels, set a baking sheet on top and then something heavy like a large cast iron skillet. Press for 15 minutes.
- Marinate the tofu: Place the pressed tofu pieces in a shallow dish. Pour your favourite ZEG Sauces over the tofu and coat. Let it marinate for at least 1 hour, covered in the refrigerator. If you want to leave it overnight, it will be even more flavorful.
- Cook the tofu: In a large skillet (cast iron preferred), add 3 tablespoons of canola oil and heat over medium-high heat. Remove the tofu pieces from the marinade and add to the pan. Do not discard the marinade sauce. Fry the tofu until golden brown on each side.
You can also bake the tofu if you prefer: place the tofu pieces on parchment paper or tin foil on a baking sheet and bake at 350°F for 20 minutes. Flip the pieces and bake for 20 more minutes. To add more flavor after baking you can quickly sauté the tofu in a pan with the leftover marinade sauce (you won’t need to use any oil).
- Once the tofu pieces are browned, pour any leftover marinade sauce into the pan with the tofu and stir to coat. This makes the tofu even more flavourful!
- Remove from heat and serve hot with rice and stir-fried vegetables such as baby bok choy, mushrooms and carrots. Enjoy!
