I know this may sound terrible, it’s actually really good and even my kids like it. I was looking for healthier recipes to start off the New Year and get some new things into what had become a very boring dinner rotation at my house.
You can use any marinade and veggies that you like. I’d love something with chilies and lime, but I was trying to make it agreeable to the whole family. You will need enough marinade to coat each of the pieces AFTER they are cooked and enough to add to the tofu and veggies.

Marinade-
¼ cup low sodium soy sauce or Bragg Liquid Aminos Soy Sauce Substitute
¼ cup rice wine vinegar
1/8 cup canola oil
2 garlic cloves minced
2 inch ginger piece, peeled and grated
3 Tablespoons toasted sesame oil

For the Tofu-
2 16 ounce bricks of extra-firm tofu
Cutting board and knife
Several Paper or dish towels
Non-stick or a very well-seasoned cast-iron pan
*I love my oversized Lodge cast iron pan
Marinade
Veggies-
Stir-Fry cut veggies (onions, carrots, celery, red peppers, shitake mushrooms, snow peas, bean sprouts, etc)

Dry-Fried Tofu Directions-
Tofu comes packed in water. Drain the tofu and cut it so that your pieces are a half an inch thick. Then cut those pieces into triangles.
Put the tofu pieces between several paper towels or woven dish towels and gently press enough to get a lot of water out, but not hard enough to squish it.

Using a non-stick or well-seasoned cast-iron pan at medium heat on an electric stove, low to medium-low on a gas range. Slow cooking is the key to keeping the tofu from sticking and insures that the water has time to evaporate out before the outside is browned. Do NOT use oil. You want to leech all of the moisture out of your tofu, so do not use oil–leave the pan dry. Leave the tofu down for enough time to brown, when you first place it in the pan, it will stick. As the water leeches out, the tofu will release from the pan. I have a really hard time letting it cook long enough.
Place your tofu in the pan leaving room around pieces. You will need to fry several batches to give them enough room. As the tofu cooks, use a spatula to frequently press down on each piece. You will see the water seeping out and sizzling in the pan. Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula. When they are golden and firm on both sides, they are done. The ones in my picture above are a little over done.
As they are done frying, coat them in the marinade. Begin cooking your veggies in a large wok, adding extra soy and toasted sesame oil as needed. When all of the tofu is fried, add it and the marinade to the veggies and serve over rice. I also added a few toasted sesame seeds for texture and taste.
