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1
Take your block of tofu and wrap it in several layers of paper towels.
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2
Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
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3
Slice the tofu into pieces about 1/2 an inch thick.
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4
Set tofu aside.
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5
If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
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6
If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
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7
Add oil to heated pan.
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8
Gently spread oil over the entire surface of the pan.
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9
Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
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10
Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
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11
The second side will only take about 4 minutes to cook.
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12
When they are evenly browned take them out of the pan and place them on paper towels to drain.
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13
These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).
