Tofu gets a bad rap. Worse yet, it also gets abused so frequently that one can understand why – tofu is not (a) a substitute for meat (b) a substitute for eggs, (c) a substitute for anything else, or (d) particularly forgiving. Treating tofu like the good little flavor-sponge it is can yield tasty results, but sometimes it’s fun to take it in a different direction entirely. This ridiculously simple (but, alas, not very quick) recipe is great for any tofu you’d like to use as a meal on its own, or for incorporation into other dishes as a side, texture, or whatever. The sauce and egg steps are optional, but make a delicious meal.
What to do:
Cube a block of extra firm tofu (at room temperature), and dice a small shallot.
This will probably only work in a very well seasoned cast-iron pan, so get one heating on high. Fry the shallot (don’t add any oil unless you absolutely can’t avoid it). Now, reduce the heat to medium-low and add the tofu so that it all lays flat on the pan.
Leave that alone for about five minutes, and make sauce:
Add about 2 tbs. Bragg’s (soy sauce might work too), some sriracha, a couple splashes of oil, and a quarter cup of water (or stock) to a glass. Grind in a bit of coriander and some mustard seed. Stir like hell.
Now, toss your tofu around so that it’s all been flipped – what was on top is now touching the pan. Leave it another five minutes or so and repeat, except this time do a half-flip, so the sides get some heat. And, again. 4 of the cubes’ eight sides should be nice and brown. Stir your sauce again, and toss it in, turning the heat back up to high. Stir the tofu around in the sauce, and let it reduce away (this shouldn’t take very long at all).
Now, remove the tofu to a bowl, and add a bit more oil to the pan. Crack your egg and fry it up to your preferred texture (I suggest a runny yolk, it works nicely). Serve the tofu with pickled tindora and the egg. Delicious and healthy!!!