Pan Sautéed Tofu

Pan Sautéed Tofu
  • 1-15 oz container extra firm tofu (organic or non-GMO project verified)
  • 2 TBSP olive oil
  1. If desired, "press" tofu prior to cooking. This can be done one of two ways; refer to notes section below. Pressing tofu results in a firmer texture, but this step can be omitted if desired to save time.
  2. Heat skillet (preferably cast iron) over medium heat and add 2 TBSP olive oil.
  3. When oil is heated, place tofu in a single layer in pan and cook for 6-7 minutes. If all tofu doesn’t fit in a single layer, it can be cooked in batches. Do not stir or flip tofu but gently shake pan or nudge edge of tofu with spatula to ensure tofu doesn’t stick to pan. Add more oil to pan if necessary.
  4. When you see a golden crust beginning to appear at the sides of the slices, gently turn them to the other side and heat for about 4 more minutes. Gently remove tofu from skillet onto paper towel and set aside.
  5. Season as desired by marinating prior to sautéing, or by tossing squares to coat in sauce of choice. This method of cooking tofu can be used for stir fry dishes, stroganoff, and any other dish calling for pan sautéed tofu.
To “press” tofu prior to cooking choose from one of the following methods:
1) Wrap tofu block loosely in towel and place on baking sheet. Set a medium heavy glass loaf pan or other pan on top of tofu and let sit for 30 minutes; or
2) Cut tofu block into 1x 2 inch rectangles ½ inch thick. Place cut tofu pieces around the edge of a sloping plate and microwave on high for 1-2 minutes. Gently pat dry with towel or paper towel to remove excess moisture.