This is perhaps the easiest recipe I’ve ever written. I had some tofu like this at a macrobiotic restaurant in Ferndale, Michigan many years. I’ve been making it at least once every week or two since. It’s so quick, easy and comforting; it’s my number one go-to dish. Serve it with brown rice sprinkled with gomasio (toasted sesame seeds ground with a little bit of fine sea salt) and some steamed or lightly boiled kale and carrots. A fresh green salad with cucumbers and radishes would be perfect.
1 teaspoon olive oil
1 (1 pound) block extra-firm regular tofu (the kind packed in water in the refrigerated section; not vacuum packed)
1 tablespoon (approximately) low-sodium tamari
1-2 teaspoons dried basil
- Drain tofu, and wrap in a clean, lint-free kitchen towel. Press to squeeze out excess water. If you have time, place a heavy pan on top of tofu and weight it down with a few cans or another heavy object. Slice tofu into 8 rectangles.
- Heat a 12-inch non-stick or cast iron skillet over high heat and add oil. Place tofu in hot pan and drizzle with about half the tamari and sprinkle with some basil. Fry for about 3-4 minutes or until golden brown on the bottom. Flip and drizzle the other side with a little tamari and basil. Cook for another 3-4 minutes. Flip again, cook for 2 more minutes or until both sides are golden brown and serve.
Recipe by Emily Webber, 2009.