For the crispiest, most flavorful tofu, get out your nonstick pan and wait to add any seasoning until the very end of cooking. This three ingredient recipe will become your go-to tofu method.
0 Drain all of the water off the tofu.
1 Slice the tofu into bite-sized pieces (I like small cubes or strips). Leave the tofu on the cutting board and use a clean dish towel or paper towels to blot the tofu cubes dry, removing any surface moisture.
2 Heat a large nonstick pan over medium heat. Add 3 tablespoons of oil, tipping the pan to coat it well. When the oil begins to shimmer, add the tofu in a single layer. (It’s okay if the pan is full, but make sure that all of the tofu is touching the bottom of the pan.)
3 Let the tofu cook, without stirring it, until deep golden brown, 3 to 5 minutes (you’ll know it’s ready when it releases easily from the pan). Flip the tofu over so that the other side is in contact with the hot pan. Cook again on the other side until deep golden brown, 3 to 5 minutes more. Continue gently turning the tofu every few minutes until it is golden brown on all sides.
4 Move the pan off the heat and let it cool for about 30 seconds. Pour the Tamari or soy sauce evenly over the tofu (be careful because it will steam and sizzle if the pan is still hot) and fold it in so that all of the tofu comes in contact with the liquid.
5 Move the pan back over the heat and cooking the tofu, turning often, until all of the liquids are absorbed and the tofu crisps up again, 2 to 3 minutes more.
6 Transfer the tofu to a paper towel-lined plate.
7 Serve warm or let it cool slightly before serving.
