- 1 block (14oz) extra firm tofu cut in small cubes about ½ inch
- 1 tablespoon olive oil
- 1 teaspoon granulated onion
- 1 teaspoon garlic powder
- Salt and Pepper to taste
- Sriracha Sauce to taste
Start by pressing the tofu in a tofu press or between paper towels
In a cast iron pan or large skillet over medium-high heat add the olive oil, tofu cubes in a single layer, and spices.
Cook for 10 minutes until tofu is golden brown and crispy.
Serve with rice and steamed vegetables like bok choy and green beans
- You can keep the tofu for about 4 days in the fridge, you can also freeze it for 3 months.
- Press the Tofu Thoroughly: Pressing tofu is essential to remove excess moisture and allow it to absorb flavors better. You can use a tofu press or wrap it in paper towels and place a heavy object on top for about 30 minutes.
Calories: 96kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg