Glazed Tofu

This is something I was addicted to for a while. I love it cold the next day for lunch! I also like to chop it up and put it in a salad with apples and candied walnuts. Here is how to make it a la carte. Oh, and I used a 15.5 oz package of Extra Firm Wildwood SprouTofu. It comes in a double pack. The recipe makes just enough for my husband and I.

Step 1: Press water out of the tofu. 

The sliced tofu is actually underneath this pan, between the paper towels. This is how I  get the excess water out. 

Step 2: Make the glaze

Ingredients

1/4 cup apple cider vinegar

3 Tb agave nectar

1 ts salt

1/2 ts garlic powder

1/2 ts onion powder

1/2 ts mustard powder (optional)
lots of pepper

Step 3: Pan fry the tofu

Heat enough oil to cover the pan on medium heat

Wait till oil is shimmering and hot. It should sizzle when tofu touches the oil

Allow tofu to fry until golden underneath. Don't play with it too much. Just let it get crispy.

Flip and continue to fry the tofu until golden underneath.

Pour over the glaze and watch it bubble, bubble, toil and trouble=)

• Allow to deglaze for another ten minutes, until a sticky syrup forms.