I ate these as a side dish with something like homemade lo mien being the entree.
- 1 12-16 oz package of firm or extra firm tofu
- 1 Tbsp sesame seeds
- 3 Tbsp oil
- 2 tsp rubbed sage
- 2 pinches of rosemary leaves
- 1 pinch of salt
- 2 shakes of garlic powder
- Pour oil into a large frying pan and heat on medium heat.
- Drain all the liquid (as much as possible) out of the tofu.
- Slice tofu into about 7-10 slices.
- Carefully place tofu in the pan as the oil begins to heat. It might splatter, so you might want to guard your eyes and also wear long sleeves.
- Sprinkle 1/2 of the tablespoon of sesame seeds on top of the tofu.
- Sprinkle 1 tsp, 1 pinch of rosemary, 1/2 the pinch of salt, and 1 shake of garlic powder over the tofu.
- Flip the tofu, carefully, after it becomes brown on the bottom.
- Repeat steps 5 and 6.
- Wait for tofu to brown and crisp on the bottom (may take about five minutes), and then flip again.
- When the tofu has turned a nice shade of golden brown, with a slight crispiness on both sides, remove it from the heat and from the extra oil that is in the pan. Let it cool for a few minutes before eating. It can keep in the fridge for a few days.