Pan-Fried Tofu

🥘 Ingredients

• tofu cubes 12 oz
• tamari or soy sauce 1 Tbsp
• garlic powder ½ tsp
• onion powder ½ tsp
• black pepper ½ tsp
• cornstarch 6 Tbsp
• oil of choice 2 Tbsp

1. 1

   Add the tofu cubes , tamari or soy sauce , garlic powder , onion powder , and black pepper to a large bowl , mix until well combined, and let it rest for at least 5 minutes .
2. 2

   Drain the tofu and transfer 1/3 of the tofu cubes into a freezer bag with 1 or 2 Tbsp of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.
3. 3

   If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.
4. 4

   Once the tofu cubes are coated with the cornstarch, heat the 1 to 2 Tbsp of oil of choice in a skillet or a pan and add the tofu cubes. I used extra virgin olive oil, but any oil will do.
5. 5

   Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and place it onto a plate or a wire rack.
6. 6

   Serve immediately with dishes like vegetable tempura, sauteed kale, vegan stuffed peppers, or even roasted red peppers.
7. 7

   Keep the leftovers in an airtight container in the fridge for up to 5 days.