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

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READY IN: 30mins
SERVES: 2-3
YIELD: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (17 ounce) package extra-firm tofu
  • 1
    tablespoon grapeseed oil
  • 1 12
    teaspoons tamari, sauce
  • 12
    teaspoon rose water
  • 1
    teaspoon herbes de provence (more or less to taste, I just shook some in)
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DIRECTIONS

  • 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.
  • Cut into 8-10 rectangular slices.
  • 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.
  • 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.
  • 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.
  • If you want a chewier texture, let cook on each side about 8 minutes. 5-6 minutes is good for a softer texture.
  • 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!
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