One 14oz block of firm tofu
2 Tbs Tamari (or soy sauce)
2 Tbs Balsamic Vinegar
1 Tbs sesame oil (or olive oil)
Oil for pan
Empty the water from the tofu container. Cut the tofu block into 7 even steaks. Press the tofu with paper towels or cloth towel to dry each steak.
Using a bowl with a lid, combine the Tamari, Balsamic Vinegar, and oil. Place the tofu steaks in the bowl and move the liquid around until all the steaks are coated. Cover the bowl and put in refrigerator for at least 4 hours or overnight. Occasionally move the liquid to be sure the steaks are evenly covered.
Heat enough oil to cover the bottom of a large frying pan. Set the flame on medium low (3 on an electric stove). Carefully add the tofu steaks one at a time. Be careful. They may spatter. If they do have a lid ready to cover the pan. Cook the steaks for 10 minutes then flip them over and cook another 10 minutes on the other side.
Serve with steamed or roasted veggies and a salad. Tasty!
– Anne Caruso