This recipe is my favorite easy go-to tofu recipe! I make this tofu every week and include it in my meal prep.
- 1 (16 oz.) Package of Firm or Extra Firm Tofu, Drained & Pressed*
- 1 Tbsp. Sesame Oil
- 2 Tbsp. Maple Syrup**
- 2 Tbsp. Soy Sauce or Tamari
- 1 – 2 Tbsp. Chili Sauce***
- Dry Roasted Peanuts, Finely Chopped
- Sesame Seeds
- Place a sauté/frying pan over medium heat. When hot, add oil then add tofu and spread out evenly.
- Cook tofu for 10 – 12 minutes or until the bottom is slightly crispy before flipping.
- Cook for another 20 – 25 minutes, flipping every few minutes to make sure each side gets crispy.
- Mix the sauce in a small bowl then pour it into the pan on top of the tofu. Continue to cook and stir the tofu to evenly coat it and thicken the sauce. When the sauce has thickened and is sticking to the tofu, remove from heat. Serve with vegetables and quinoa/rice or as desired.
- *Tofu: I recommend pressing the tofu for at least 15 minutes before cooking. To press the tofu, cut it into slabs 1/2 inch in thickness and lay them on a clean kitchen rag or paper towels. Cover the tofu with another clean kitchen rag or paper towels and stack a few books on top to create a small amount of pressure. Do not put too much weight on the tofu or it will be crushed and it will not hold its shape or texture.
- **Maple Syrup: You can substitute brown sugar or coconut sugar in place of the maple syrup if desired.
- ***Chili Sauce: Add 1 or 2 tbsp. of chili sauce depending on your spice preference. You can use sriracha sauce if you want, although it is not technically considered refined sugar-free.