The other day, my sister and I were at Whole Foods. In the prepared food section, they sell blackened tofu for about $7 a serving. I suggested she make it at home because it would cost a fraction of the price. Today, I went online and found a recipe for crispy blackened tofu (via Daily Garnish).

This was my first attempt making this type of recipe and it came good. Normally, I stay away from sautéing and stick with baking or broiling. However, I am on mission to try out numerous blackened tofu recipes now. Here was tonight’s dinner:

Serves: 2

Tofu Ingredients:

• 1 block firm or extra-firm tofu (drained and pressed)
• 2 tablespoons soy sauce or Bragg’s liquid aminos
• 1 tablespoon sesame oil (or other cooking oil)

 
Spices Blend:

• 2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon corn starch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon thyme
• 1/8 teaspoon cayenne pepper

 
Instructions:

1. Press tofu for 20 minutes to drain excess water
2. While the tofu is pressing, prepare the spices blend mix.
3. Gather all the spices in a small mixing bowl and stir to combine thoroughly.
4. Once the tofu is drained, slice it in blocks or however preferred.  I sliced it in half and made 8 long bars.
5. Place tofu in a shallow dish and add soy sauce or liquid aminos (just enough to cover the entire bottom of the dish)
6. Let the tofu soak for a few minutes, and flip each piece to coat the other side.
7. In a sauté pan, heat sesame oil (or your choice) over medium heat.
8. Take each piece of tofu and press it into the spice blend, ensuring to coat the whole bottom in a thick crust of spice.
9. Flip it over and repeat on the other side.
10. Then carefully place each piece into the hot pan – it should sizzle and pop, and you’ll see immediate color forming around the base of the tofu.
11. After only a minute or two, the bottom should be pretty dark in color – flip to the other side!
12. Cook for another minute or two on the other side, until both are crispy and blackened to perfection.