Warm, lightly golden, and ready to take on whatever seasoning you bring.
Press it, cube it, season it. Tofu doesn’t need to be crispy to be good — it needs to be dry before it hits the pan and seasoned while it’s still hot. Everything else is flexible.
Make it a bowl. Make it a plate. Use what you have.
Ingredients
- 1 block extra-firm tofu
- a drizzle of olive or avocado oil
- a splash of Bragg’s liquid aminos or tamari
- a light shake of garlic powder
- a pinch of smoked paprika
- salt and a few cracks of black pepper
Method
- Drain the tofu and blot dry with paper towels. The drier it is, the better it browns.
- Cut into bite-sized cubes — roughly ¾ to 1 inch. Consistent size matters more than precision.
- Heat oil in a skillet over medium. Add tofu and let it sit — 2–3 minutes per side — until lightly golden. Resist the urge to move it around.
- Drizzle with Bragg’s, shake on the garlic powder and paprika, add salt and pepper. Toss gently and cook another 1–2 minutes until the seasoning coats everything.
- Serve warm or let cool and refrigerate. Good cold the next day.
Build It Your Way
- toss into a grain bowl with roasted vegetables and a drizzle of chili oil
- serve over rice or quinoa with steamed greens
- add to a stir-fry in the last few minutes
- tuck into a wrap with avocado and cucumber
- finish with fresh herbs, green onion, or a squeeze of lemon
- make it spicy — chili flakes, sriracha, or sambal oelek stirred in at the end
Adjust to your taste. Use what you have.
Swaps & Notes
- Bragg’s, tamari, and soy sauce are interchangeable here — use what you have.
- Extra-firm is the right call. Silken or soft tofu won’t hold up in the pan.
- Don’t crowd the pan — give the cubes space or they’ll steam instead of brown.
- Leftovers keep 3–4 days. Reheat in a dry skillet to bring back some texture.
