I ate tofu for over 20 years before I figured out how to fry it proper. Simple technique, and makes it much easier to get the stuff down; cooked the usual way it's pretty bland (like spackle), but if you get a little crust on it it's pretty tasty.

Get the firmest tofu you can find, and squeeze the water out as best you can without busting it up too bad. Most blocks cut best into three pieces wide by eight long. Get your pan* hot, then put some oil** in it, then drop slices of tofu in. The key is to just leave them there until they're golden brown and ready to turn; try to move them too early and they stick and come apart, but once they get a crust they pop right off. It takes a little while, at least five minutes or so, and you can keep the heat fairly high. Covering them helps and keeps the oil from coating your kitchen. Flip them when they're ready, second side goes much faster. Flat-ended tongs work great.

Make a sauce out of soy sauce and toasted sesame oil and whatever condiments you have handy, and wolf it down. Or just put it aside and combine with whatever else: fried onions/shrooms/peppers/chilis/olives, etc.

My favorite sauce: soy sauce, dark olive tapenade (cheap at Trader Joe's***) or minced olives, big dollop of chunky peanut butter, and good salsa, particularly Arriba Fire-Roasted, which I used to find at Safeway.

a little thing, but it made my diet a lot more interesting.

*i prefer stainless steel, but will grudgingly admit that a non-stick pan also works well, especially for 1/2" cubes (just leave them until brown, then stir; they won't really brown until all the water is evaporated), but do NOT overheat, or the non-stick surface will release very toxic fumes

**like Spectrum Natural High-Heat Super Canola Oil. Olive oil breaks down, only add after cooking.

***unless the fickle pricks have discontinued it like they do so many things, like, the India Relish that I used to love to put in my sauce

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