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["One of the important things I've learned over the years of working with tofu is that in order to get a nice sear on it, it needs to be drained and essentially sweated before pan-frying. I use the extra-firm store bought variety when I'm not getting the fresh homemade stuff from my mom.", "So, take your package of tofu, drain the liquid, and wrap the block in a clean kitchen towel (do I need to tell you to use a clean towel? I'm new to this whole giving-instructions-about-cooking- thing.) You can optionally salt the tofu before wrapping it, but careful with the amount as it absorbs flavour easily, which of course is one of the things that makes it so awesome. Unwrap tofu, slice into 1.5 inch thick rectangular slabs.", "Whip eggs with fork until evenly blended. Spread panko in shallow dish. Dip tofu slabs in egg and then roll in the panko until evenly coated. Heat sesame oil in your second favorite pan (I like to use cast-iron for tofu). When oil is hot, add tofu and cook evenly on all sides until panko is golden and crusty.", "Spread pea puree artistically on plate. Say ""hell, yeah."" Place a tofu slab onto the puree. Eat with a fork."]
