1 (450g) block firm or extra-firm tofu

3 tsp avocado, grapeseed, or olive oil

1 tsp garlic powder

¼ tsp fine sea salt

¼ tsp onion powder

Press tofu overnight, or at least 30 minutes.

Slice pressed tofu into 9-10 rectangles 1cm thick, then slice each into 6 squares, for a total of 54-60 cubes.

Heat cast-iron skillet over medium-high heat for several minutes.

In a large bowl, combine tofu with 1½ tsp of the oil. Gently stir until coated. Stir in garlic powder, salt, and onion powder.

When a drop of water gently sizzles on the skillet, the skillet is hot enough. Carefully add remaining oil and tilt skillet to coat evenly. Add tofu in a single layer – carefully, as the oil may spit. Work in batches if all the tofu doesn’t fit in a single layer.

Cook tofu on one side for 4-7 minutes, until it has a golden crust with some speckled brown spots. Flip each piece and cook for 4-5 minutes more, until golden. Serve immediately; tofu crust will soften over time, but retain the flavour.


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Posted by: ghost21 on Category: Dips _ Components