Roasted Tofu With Pepper Sauce

Tip: For roasted tofu, the denser texture obtained from freezing it is best. To freeze, cut into minimum 1/4" thick slices; freeze in a single layer in an airtight container for up to one month. Thaw in refrigerator to use. The longer the tofu stays frozen, the denser it becomes. Make ahead: After completing step 2, cover and refrigerate for up to 24 hours.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 (454 g) package extra firm tofu
• 1 (370 ml) jar  roasted red peppers
• 2  garlic cloves, minced
• 2  tablespoons extra virgin olive oil
• 1  teaspoon paprika

Directions

1. Pat tofu dry. Cut crosswise into eight 1/2" thick slices. Set aside.
2. Drain, rinse and pat red peppers dry. In blender, puree together peppers, 2 tbsp each extra-virgin olive oil and water, garlic, paprika and 1/4 tsp each salt and pepper. Pour marinade into shallow glass baking dish; add tofu and let stand for 10 minutes.
3. In skillet, heat 1 tbsp vegetable oil over medium-high heat. Scrape marinade from tofu back into baking dish. Fry tofu, in batches, adding more if necessary and turning once, until browned, about 6 minutes.
4. Return tofu to reserved marinade. Roast in 350°oven for 15 minutes.