I officially have a favorite way to make tofu. It stemmed from laziness, and 11-hour work days.
I wrote about it the first time I tried it, but it’s even quicker and more delicious now.
Cut 1/4 of a block of tofu, and slice it down the middle. Wrap it up in paper towels, and put your back into (pressing on) it. Sprinkle on 1/2 tbsp whole wheat flour, press it on, and turn it over to coat both sides (1/2 tbsp is actually enough). Throw the two slices in a nonstick pan over medium-high heat with 1 tsp olive oil and sprinkle with salt and pepper. Let it get golden, and flip. It will only take about 5 minutes. And since it’s not a steak, I let myself press the heck out of it with my spatula.
Tonight, I microwaved another sweet potato (6.5 minutes for this guy), and served the tofu on top of a bunch of raw baby spinach.
The rest of my gigantic plans for Tuesday night involve taking the fastest shower I possibly can, and going to sleep. Yesterday I felt great, dare I say it, back to 100%. Today, I crashed somewhere in the middle, but managed to shove away the sick with 2 zincs and 4 vitamin Cs. I guess we’ll see how the night goes.