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Jill

Tofu that's not flavorless!

I love thisTofu. I’ve been making it since I lived in Hawaii when my kids were babies. I used to get this from a place in Maui called The Good Earth. They served it over brown rice. I was a strict vegetarian back then, (I’m a pescatarian now) and this was one source of protein that was really satisfying.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 block Tofu extra firm
  • 1/4 cup canola oil
  • 1/8 cup nutritional yeast
  • 1 Tbsp liquid aminos or soy sauce
  • 1/2 tsp Spike seasoning to taste
  • 1/2 tsp salt to taste
  • 1/2 tsp pepper to taste

Method
 

  1. Drain water from tofu and wrap in paper towels. On top of the wrapped block of tofu, set something heavy (like a cutting board with a cookbook on top) to squeeze out as much water as possible. Let sit for 15 minutes or so. Cut into cubes 
  2. Sauté tofu cubes in canola oil on high heat for 5 minutes on each side or until browned. 
  3. Blot off any excess oil in the pan and cooked cubes.   
  4. Season with spike, salt and pepper. 
  5. Sprinkle with nutritional yeast and toss to distribute. 
  6. Spray or sprinkle liquid aminos or soy sauce

Notes

There are so many things you can use this for but we like to serve in a bowl with:
Rice, edamame, steamed veggies like broccoli or zucchini, Pepitas or other chopped nuts.
You can make different varieties with cilantro, chopped tomatoes or salsa, chopped olives, cheese, sour cream, garlic sauce.