Step 1

If you're using extra firm tofu, start by following the simple steps for pressing tofu outlined above.

Step 2

Slice your tofu into any shape you like! Thin slabs, triangles, cubes, or sticks.

Step 3

Heat a large cast iron or nonstick skillet over medium low heat and spray with a very light coating of cooking oil. I like to use cold pressed avocado oil or olive oil.

Step 4

Arrange your tofu in a single layer and don't touch it for at least 4 minutes, despite how tempting it is! At first, the tofu will stick to the skillet, but once it's time, and only once it's time, it will loosen its grip and be ready to flip! I always do the wiggle test after about 4-5 minutes (it can take up to 7 minutes) with a spatula or chopsticks. If it breaks loose easily and is golden on the bottom, it's ready to flip! If it's sticking to the skillet and doesn't want to break free, let it cook a couple more minutes.

Step 5

Flip to the other side and repeat. The second side won't take quite as long to cook.

Step 6

Serve your crispy pan-seared tofu on nourish bowls, salads, pastas or rice bowls seasoned with simple salt and pepper or with a variety of dressings and sauces such as Peanut Sauce, Green Goddess Sauce, or Caesar Dressing.