Exotic Tofu Strips With Rosewater And Herbes De Provence (Vegan)

1. 1

   Get your tofu properly dried out by either letting it sit out of the package between two plates, or do it the lazy way like I do which is to dry the brick of tofu off with paper towels and microwave on high for 2-3 minutes, blotting off all excess water when done and let it cool on the cutting board for a few minutes.

2. 2

   Cut into 8-10 rectangular slices.

3. 3

   Mix the oil, tamari sauce, rosewater, and herbes de provence (just shake in how much you want, 1 teaspoon is a rough estimate) together in a small dish until incorporated to make a baste.

4. 4

   Brush a little bit of the baste onto a heavy skillet, and put down as many pieces of tofu as the skillet can hold. Brush the tops and sides with more baste.

5. 5

   Let cook for about 5-6 minutes or until the bottom is browned and collected enouhg baste, and flip, cook another 5-6 minutes or until browned.

6. 6

   If you want a chewier texture, let cook on each side about 8 minutes. 5-6 minutes is good for a softer texture.

7. 7

   Ready to serve immediately! Can be easily reheated with microwave or stovetop, but also can be eaten cold-- I like my leftovers to have on sandwiches the same way one would use lunchmeat!

* Per serving · 4 servings · Values may vary.

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