You cut a drained block of tofu into slices, lightly salt and pepper each slice,
spread the slices with grated (or finely minced) garlic,
and then lightly coat each slice with flour.
Then you fry the tofu in a skillet until each side is crispy and brown, and then set the slices on some paper towels to cool slightly and soak up any extra oil.
Squirrel made quick work of it with her chopsticks and then told me, “Mama, I like tofu!” I think I’ll keep her.
Two tricks to keep your garlic from burning: make sure your garlic is grated or VERY finely minced (larger pieces are more likely to burn), and if you notice it is burning, turn down your heat slightly! Some bits will occasionally get a bit dark, but this just gives your tofu a bit of a chargrilled flavor. I recommend using a good organic tofu or making your own, because the flavor and texture will be so much better. Although you may pay more for a good block of tofu, it is still very affordable when you compare it to other proteins like beef or chicken. You’ll be rewarded with a light, creamy, and delicious tofu steak!
Makes 4 servings (3.75 ounces each)
15 ounce block extra firm tofu (it is fine if your tofu block is slightly smaller or larger)
salt and pepper
2 tablespoons grated or finely minced garlic
3 tablespoons all-purpose flour
3 – 4 tablespoons sesame oil
Toppings/garnishes of choice: soy sauce, ponzu, sambal oelek, grated daikon radish, sliced scallions, sliced leeks, shichimi togarashi, lemon zest, etc.
1. Drain the tofu and pat it dry with a paper towel Cut the tofu into four pieces, pat the pieces dry, and let them sit on a paper towel to absorb any excess moisture that remains. Season the tofu on both sides with salt and pepper and then spread each side with the garlic. Lightly coat the slices with the flour.
2. Heat the sesame oil in a skillet over high heat. When the oil is hot, carefully add the tofu, protecting yourself from the hot oil. Cook the tofu until it is crispy and browned, and then flip the pieces over and cook the other side. Set the slices on some paper towels to cool slightly and soak up any extra oil.
3. Serve the tofu topped with your toppings and garnishes of choice.