Pan-Fried Tofu

Pan-Fried Tofu pictured with
Puerto Rican Rice & Beans,
Fried Sweet Plantains, and mixed veggies

Serves 6

• 2 blocks firm or extra-firm tofu, drained and pressed
• Olive oil as needed
• Seasoning blend to taste (Adobo, Spike, Cajun, Italian, etc.)
• Salt to taste
• Freshly ground black pepper to taste

Lay each tofu block flat and slice into 8 or 9 even slabs. Heat a large skillet heat on medium, and add oil to a depth of about 1/8 inch. When oil is hot (a drop of water skitters) add tofu slabs. Do not crowd; batch as necessary. Season with seasoning blend and salt and pepper to taste. Fry about 10 minutes until golden-brown underneath, then flip, season and fry until golden-brown on the other side. Flip and fry a minute longer on the first side to lock in seasonings. Drain on paper towels. Keep warm until all slabs are fried. Serve warm.