Here’s the thing – there are a lot of people out there who do not like tofu. I mean they really hate it. I don’t get it. I’ve been eating tofu since I was a pre-teen and I love it. I think people are afraid of tofu and don’t quite understand that it can taste like whatever you want it to. There are also different textures and firmness to choose from.
I always choose extra firm and often buy it pre-cubed. For this recipe though I bought just a large 16 oz block of extra firm tofu and sliced it myself. I wanted “patties” and I wanted them crispy. Here’s what I did.
First, slice your tofu into 1/4 inch thick rectangles.
Next, lay them flat on a cutting board and using either a clean, lint free dish towel or quite a few paper towels, press down your rectangles to drain the liquid out of your tofu. At this point you can season your tofu with whatever you’d like. I used a tiny bit of salt, pepper and some soy sauce because I was making it for my low carb pad thai.
In a large skillet, over medium high heat, warm your olive oil until it’s hot. Add in your tofu and allow to to crisp and turn golden brown on each side. This will take 3-4 minutes per side.
Once golden on both sides, remove to a paper towel lined plate to absorb any extra oil. Serve and enjoy!