Pan Fried Tofu

This pan fried tofu is flavored with a delicious marinade and then cooked in a frying pan.

Prep Time: 10

Cook Time: 12

Marinating Time: 30

Total Time: 52

Servings: 2 servings

Remove the tofu from the package and drain any excess liquid.
Place the tofu on 3-4 paper towels. Then add another 3-4 paper towels on top.
Place a clean heavy frying pan or pot on top of the tofu for 30 minutes.This will create a tofu press and squeeze out any excess moisture. If your pan isn't too heavy you can add canned beans to create more weight.
Replace the paper towels halfway through if they become too wet.
Once the tofu has been pressed, chop it in to 1-inch tofu cubes and place in a bag.

In a bowl, combine the marinade ingredients: avocado oil, balsamic vinegar, minced garlic, dried basil and salt. Pour into the bag with cubed tofu and place in the fridge for a minimum of 30 minutes or longer.
Note: These marinades work best when tofu can be soaked for at least a few hours - I prefer to marinate overnight.

Heat a frying pan with a bit of cooking oil over medium-high heat. Pan should be hot before adding in the tofu and sauce. Cook until the tofu is browned on each side, about 8-10 minutes.
The sauce will reduce during this time and the tofu will get crispy.
Serve on a bed of rice with salt and pepper and sesame seeds (optional). Enjoy!

Store leftovers in the fridge in an airtight glass container. You can reheat the tofu leftovers in the frying pan or microwave.

REFRIGERATE – Raw and cooked tofu can be stored in the fridge for 2-3 days. If you have an opened container of raw tofu, it is suggested to change the water daily.
FREEZE – You can freeze raw or cooked tofu for up to 6 months if stored in an airtight container. Thaw by placing it in the fridge overnight.
REHEAT – Use a microwave to reheat leftovers or use a pan set on medium heat until tofu is warmed through.

The nutritional information provided is an estimate and is per serving.

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