If you're not looking for a simple base, you can make the tofu the star of the dish by marinating it before cooking. I haven't come up with any particular marinade for you yet, but perhaps that will be a future meatless mondays series post. You may want to lightly salt your tofu slices before frying them, particularly if your sauce isn't very salty.
Although you're using a few tablespoons of oil to cook the tofu, at least half of the oil will remain in the pan, and more of it will drain off onto paper towels. In the end, it's not that much oil per serving, so don't worry! (This is the oil left in the pan - at least a tablespoon, although I didn't measure it.)
This is an easy way to prepare tofu, and quick enough for any night of the week.
Yield: per block of tofu, 2-3 servings
1 block of firm or extra firm tofu
2-3 tbsp olive oil (extra-virgin is fine)
1. Drain the tofu, and use either a clean kitchen towel or paper towels to press out some of the excess water. Slice the tofu to your desired size (I make slices about 1/4 inch thick, about 15 per block of tofu), and lay in a single layer on top of some towels. Cover with another towel, and place a baking sheet with some cookbooks or other somewhat-heavy objects on top. Let sit for 15-30 minutes.
2. Heat a large skillet over medium heat. Add 2 tbsp olive oil and about half of the tofu slices (or whatever fits in your pan). Cook for about 4 minutes on the first side, then flip and cook 2-3 minutes on the second side, until golden brown. (When flipping, be careful not to splash the hot oil.) Set up a plate with some paper towels.
4. If you have remaining tofu to cook, add another few teaspoons to a tablespoon of oil to the pan, and repeat the process.
5. Serve topped with the sauce of your choice.
Like I said, I've been enjoying this with generous amounts of muhammara. I highly recommend it!
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