Another busy week means another quick and easy recipe.  This one has actually been on my “to try” list for a really long time so I’m really glad that I finally got around to making it.  This will be in a regular rotation FOR SURE.  I often struggle with vegetarian recipes since I often miss the meat quotient but after making this dish, I now have the perfect meat substitute.

Also, I discovered why I never liked tofu before, I never pressed it! Long gone is that mushy, slimy texture that I could never stomach.

The best part about this recipe?  You need 5 ingredients:

• 1 (14-ounce) block firm tofu, drained
• 3 tablespoons chili-garlic sauce (sambal oelek)
• 2 tablespoons pure maple syrup
• 2 tablespoons soya sauce (or reduced-sodium tamari to make it gluten free)
• 2 tablespoons rice vinegar (I didn’t have it so used apple cider instead)

Instructions:

1. Wrap the tofu in several layers of paper towels, and place it on a dinner plate. Set a very heavy pot or pan (e.g., cast iron skillet) on top of the wrapped tofu and let stand for 30 minutes to press out all the extra tofu.
2. Meanwhile, in a mixing bowl or glass measuring cup, combine the chili garlic sauce, maple syrup, soya sauce, and rice vinegar. Whisk together until combined and set within reach of the stove.
3. Carefully unwrap the tofu. Slice it widthwise into 1/4-inch-thick pieces. Then, lay each piece flat and slice in half lengthwise and then widthwise, yielding four small rectangles from each.
4. Heat a well-seasoned cast iron skillet or pan over medium-high heat until hot. The heat will sear the surface of the tofu and prevent it from sticking, which is why it’s important that the pan is thoroughly heated.
5. Once the pan is hot, add the tofu in a single layer (you’ll need to do this in two batches). Use the back of a spatula to lightly press down on the tofu (you should hear it sizzle and steam). Cook for 3 to 4 minutes, or until the pan-facing sides are golden-brown. Flip, and continue to cook for another 3 to 4 minutes, or until golden-brown.
6. Reduce the heat to low, return all the tofu to the pan, and add the sauce. Cook for 2 to 4 minutes, or until the sauce thickens slightly and begins to cling to the tofu, stirring frequently
7. Transfer the tofu and sauce to a medium mixing bowl and allow it to rest and marinate until ready to serve. Serve on its own or alongside steamed vegetables and/or brown rice.

I actually was making stir fry that same night and it was the perfect addition.  Can’t wait to make this one again.