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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.
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2
Cut into 8-10 rectangular slices.
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3
Mix the oil, tamari sauce, extract, and cinnamon together in a small dish until incorporated to make a baste.
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4
If you don't have pre-ground almonds or premade almond meal, carefully ground up 1/4 cup whole or sliced almonds in a food processor or chopper until they resemble breadcrumbs.
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5
Be sure to just use a few small pulses intermittently or else you will end up with almond butter!
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6
(That's why I recommend using premade almond meal if you have it.
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7
).
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8
Brush a little bit of the baste onto a heavy skillet, and put down as many pieces of tofu as the skillet can hold.
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9
Brush the tops and sides with more baste.
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10
Sprinkle with almond meal.
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11
Let cook for about 5-6 minutes or until the bottom is browned and collected enough baste, and flip and add a little more baste and almond meal, cook another 5-6 minutes or until browned.
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12
If you want a chewier texture, let cook on each side about 8 minutes.
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13
5-6 minutes is good for a softer texture.
