Cast iron garlic tofu

This cooking method creates crispy, lightly flavored tofu that works well in a variety of different dishes. It's a way to enjoy tofu that's not too mushy or soft, and it can be topped on a salad, added into pasta, tossed with a dressing or marinade, or used as the main protein in a curry or one dish meal. It's perfect for people that want to enjoy tofu but have no idea how to cook it! This easy to make tofu recipe was taken from "Oh She Glows Every Day" by Angela Liddon.




Ingredients:

1 package of firm or extra firm tofu
3 teaspoons of avocado, grape seed or olive oil
1 teaspoon garlic powder
1 teaspoon sea salt
freshly ground black pepper
1/4 teaspoon onion powder (optional)


Directions:

Press tofu overnight, or at the very least for 20 minutes. Tofu can be pressed by wrapping in a kitchen towel or floursack towel and put under a stack of books. This will squeeze out any excess water.

After tofu has been pressed, cut into 9-10 rectangles that are 1/2 inch thick and then slice each rectangle into 6 squares so you have a total of 54-60 pieces.

Heat a large cast iron or nonstick skillet over medium high heat for a few minutes. In a large bowl combine tofu pieces with 1 1/2 teaspoons of oil until fully coated. Stir in the garlic, salt, pepper and onion powder and fully coat.

When a drop of water sizzles on the skillet, the skillet is ready to use. Add the remaining 1 1/2 teaspoons of oil and evenly coat it in the skillet by tilting it around. Add tofu pieces into the pan in a single layer, being careful to not get spattered with the hot oil.

Cook the tofu on one side for 4-7 minutes until golden brown and slightly crispy. Flip over each piece and repeat cooking on other side for another 4-7 minutes. Serve immediately to maintain crispy texture.

Here's this delicious tofu a top my favorite papaya salad with peanut lime dressing.