Chile-Garlic Tofu

Spicy chile sauce poured over crispy tofu, with plenty of garlic to liven the palate party. That's what we're talking about today, folks.

Real talk: When tofu is prepared incorrectly, it can be...well, bland. Which is why I almost always marinate and/or season my tofu well before I get cookin'.

In this recipe, tofu is smothered in a spicy, garlic-y, delectable sauce before being pan-fried and smothered some more in that same dang addictive sauce - ensuring each bite is infused with the utmost flavor. 

...Did I mention I love this sauce?

Chile-Garlic Tofu

Yields: 2 servings
-14 ounces extra firm tofu, drained

-2 cloves garlic, minced 

-3 tablespoons vegetable oil, divided

-2 tablespoons Sriracha
-4 tablespoons honey
-3 teaspoons low-sodium soy sauce

-Salt and black pepper, to taste

Directions:

1.) Using a tofu press (or a heavy pot), press tofu to extract most of its excess liquid, about 20-30 minutes. (This will also help the tofu crisp up in the pan!).

2.) In a small saucepan, heat 1 tablespoon oil over medium-low heat. Add garlic and sautee for about 30 to 60 seconds, or until softened and fragrant. Set aside.

3.) In a small bowl, whisk together the Sriracha, honey, soy sauce, and garlic. Season with salt and pepper. 

4.) Cut pressed tofu into half inch-thick pieces. Pour half of the chile sauce over the pieces, ensuring each tofu "steak" is well-coated. Cover with plastic wrap and place in refrigerator for at least 30 minutes.

5.) After 30 minutes, heat remaining 2 tablespoons of oil in a large saute pan over medium-high heat. Add tofu slices and cook for about five minutes on each side, or until lightly browned. Serve tofu slices with remaining [addictive] sauce poured over them.

Served alongside some broccolini (with extra garlic, of course), this ended up being a super flavorful, healthy, and simple weeknight dinner.

Do you always marinate and/or season your tofu before cooking?