16 oz block extra firm tofu (NOT silken), frozen for at least 3 hours (do not thaw!)
3-4 cups vegetable broth
1/3 cup canola or avocado oil
Instructions
Place the frozen tofu into a 2 quart sauce pan. Add just enough broth to cover the tofu (I only needed 3 cups) and bring to a boil. Simmer for 15 minutes.
Drain the broth and press the tofu. I place the tofu between two plates adding weight to the top. About 15 minutes is all it needs.
Slice the tofu block in half, then slice into 1/4 inch thick pieces.
Heat half the oil in a heavy bottomed skilled, like a cast iron. Once shimmering, add half the tofu slices. Cook for 5 minutes, or until golden. Flip and cook for another 5 minutes. Repeat with remaining tofu and oil.
Serve in a stir-fry, curry, or tossed in your favorite sauce.