Exotic Tofu Strips With Rosewater and Herbes De Provence (Vegan)

I originally made this for a vegan dinner party and used 2 boxes of tofu so my measurements are scaled down to use just 1 box of tofu. I would not suggest olive or sesame oil, but rather a neutral or nutty oil such as canola, almond, or peanut oil. I used grapeseed for light deliciousness. I will include my draining shortcuts for tofu but feel free to use plate-press or your own method. The end result? Tasty and meat-like but with a delicate aftertaste!

• Ready In: 30 mins
• Serves: 2-3
• Yields: 2-3

Ingredients

• 1 (17 ounce) package  extra-firm tofu
• 1  tablespoon  grapeseed oil
• 1 1⁄2 teaspoons tamari, sauce
• 1⁄2 teaspoon rose water
• 1  teaspoon  herbes de provence (more or less to taste, I just shook some in)

Directions

1. Get your tofu properly dried out by either letting it sit out of the package between two plates, or do it the lazy way like I do which is to dry the brick of tofu off with paper towels and microwave on high for 2-3 minutes, blotting off all excess water when done and let it cool on the cutting board for a few minutes.
2. Cut into 8-10 rectangular slices.
3. Mix the oil, tamari sauce, rosewater, and herbes de provence (just shake in how much you want, 1 teaspoon is a rough estimate) together in a small dish until incorporated to make a baste.
4. Brush a little bit of the baste onto a heavy skillet, and put down as many pieces of tofu as the skillet can hold. Brush the tops and sides with more baste.
5. Let cook for about 5-6 minutes or until the bottom is browned and collected enouhg baste, and flip, cook another 5-6 minutes or until browned.
6. If you want a chewier texture, let cook on each side about 8 minutes. 5-6 minutes is good for a softer texture.
7. Ready to serve immediately! Can be easily reheated with microwave or stovetop, but also can be eaten cold-- I like my leftovers to have on sandwiches the same way one would use lunchmeat!