See? Doesn't it look good?
To get these slabs of golden-brown, slighty crispy goodness you need a block of firm or extra-firm tofu, Thai sweet chili sauce and soy sauce (told you it was simple). Cut the tofu into slabs around 1/2 a centimetre thick as shown in the photo. Heat up some oil (I like to use sesame, but any cooking oil is suitable) over high heat in a frying pan until the stuff is sizzling merrily.
Lay the tofu slabs in the pan flat on one face, allowing them to cook (keep the heat high) for about 1 min. before drizzling a generous amount (around 3-4 tbsps I'd guess) of soy sauce overtop. Allow the tofu to begin browning on the underside before adding about 2-3 tbsps of Thai sweet chili sauce and let the slabs brown until the bottom edges are slightly crispy.
Flip the slices over and add a bit more soy and thai sweet chili sauce, letting the other side brown and crisp (I like the edges almost burnt - gives the slices a great flavour). Turn the heat down low to allow the sauce in the pan to reduce a bit and form a slightly caramelized glaze on the slices. Flip to ensure both sides are covered with the sauce and then serve.
I ate mine with barely-cooked broccoli and the leftover rice.
This is the kind of recipe that you'd use if you were trying to convince a friend that tofu wasn't some evil vegetarian plot. Trust me, it works (and once they let their guard down the tabbouleh can easily take them. Bwahaha).
I'm thinking that the next post will probably have to do with Thanksgiving. I am so excited for the turkey feast (plus I get to wow my parents with some kind of meal on Friday night - I need to find a good recipe).
Also I'm baking more cookies soon, this time ones that are a little more exciting than plain 'ol chocolate chip, so keep an eye out for that.
