Description
Super easy and you can skip the pig! I like this on a BLT! Be sure to let it get nice and crispy. But be careful, it can burn!
Ingredients
- 1 (14–16 oz) package extra-firm tofu, drained and pressed
- 2 tablespoons tamari
- 1 tablespoon pure maple syrup
- 1 tablespoon avocado or grapeseed oil, plus a little for the skillet
- 1 teaspoon white miso
- 1 teaspoon apple cider vinegar
- ¾ teaspoon smoked paprika
- ½ teaspoon liquid smoke
- ¼ teaspoon freshly ground black pepper
- Pinch of ground mustard (optional)
Instructions
1. Press and slice. Press tofu for 20–30 minutes to remove excess moisture. Using a sharp knife, slice lengthwise into approximately ⅛-inch-thick strips.
2. Make the marinade. Whisk tamari, maple syrup, oil, miso, vinegar, smoked paprika, liquid smoke, pepper, and mustard until smooth.
3. Marinate. Arrange tofu in a shallow dish and coat gently with marinade. Refrigerate at least 30 minutes, preferably several hours or overnight, turning occasionally.
4. Sear. Heat a lightly oiled heavy skillet over medium heat. Lift tofu from marinade, allowing excess to drip off, and arrange in a single layer. Cook undisturbed for 3–5 minutes per side, until deeply golden with crisp, caramelized edges. Work in batches to avoid crowding.
5. Rest. Transfer to a wire rack for 2–3 minutes. The edges will firm as they cool.
6. Enjoy!