Naked Tofu

This is hands down, the greatest pan-fried tofu recipe I've ever tried. You can just eat it, plain! It's that good. I am pleased to share it with you, and I know you'll love as much as I did! I didn't change a thing from the recipe I found... also, I am going to link you directly to the source I got it from. So here it is: How To Make Tofu Really Freaking Delicious, Tofu 101. I found Michael Natkin full of great tips and I plan to buy his cookbook, Herbivoracious. Enjoy.

Naked Tofu

Ingredients:

~2 Tbsp. Olive Oil, Peanut Oil, or any other neutral vegetable oil you may have
Sea Salt
*1 lb. Extra Firm Tofu

*Some important things to note when buying tofu:
  -Buy good tofu. When I say good I mean.. look for freshly made tofu, possibly from a tofu shop. Don't have a tofu shop? No worries, you can still get good tofu. Here's a few tips for finding good tofu: 1. Buy from a store that sells a lot of tofu. You'll know there inventory is fresh and hasn't been sitting on the shelf that way. 2. Buy the refrigerated, water-filled rectangular package tofu with the latest expiration date. 3. Avoid the shelf stable UHT boxes. 4. If you can or care to, buy a Non-GMO tofu. Become a consumer activist and help put an end to Monsanto's franken foods ;)

1.) Open the package, drain the water, and then cut your tofu into 3/8 inch fu' slabs (as Natkin calls them).

2.) Bring well salted water to a boil, place your cut tofu slabs into a large bowl, and then pour your salty boiled water over your tofu. Let sit for about 15 minutes. Then, drain water.

Cover your tofu with well-salted, boiled water.

**At this point you may be tempted to marinade or press you tofu. Both seem pointless. We bought extra-firm tofu so we don't have to press it, so don't waste your time. Marinade... I marinade after, only right before serving, and honestly, this tofu is so good it doesn't even need a marinade.

3.) Now, we need to get the surface of the tofu dry. We do this rather oddly... place one dish towel flat on your counter, now lay the tofu in a single layer on this dish towel. Next, take one more dish towel (please be sure these towels are clean) and lay it over the tofu. Now, pat the tofu well, all over, try to soak up as much of that surface moisture as possible.

Single layer slabs of tofu on a dish towel. Kind of weird, right?

Pat that tofu dry by placing a towel on top of the tofu.

We're ready to pan-fry! Optimal frying pans for this are: a cast-iron skillet, wok, or flat bottom skillet. We will be using a high heat, so make sure your skillet can handle it!

4.) Heat the skillet over high-heat, once hot add about 2 tablespoons of your oil (I used olive oil). Pat the tofu dry one more time, then add to skillet in a single layer and don't overcrowd the pan. They need a little space to brown. Cook on one side until deeply golden brown, then flip. Toss the pan every few minutes to try and crisping the sides as well.

Yum... Looking good!

5.) Once both sides are done transfer to a plate, and sprinkle with a little sea salt.

Voila! Delicious naked tofu!

Feel free to serve with a peanut sauce, or add to Vegetable Pad-Thai, or anywhere else your taste buds take you!

Bon Appetit!

Brittany