The Nadi Yogis are Ben Heath and Hilly Flora. This is a journal of their escapades, intentions, discoveries and awarenesses as they actively work toward living an authentic life through the practice of yoga.
Okiedokie, so here is a recipe for the BEST tofu in the world, yes that is quite the boast, but honestly this is the tofu you have been wanting to make; its crispy without being burned or fried, it goes perfectly with noodles, rice, quinoa and brussel sprouts (pictured) or can totally stand alone with some DLG (dark leafy greens).
The most important part of this situation is to have a hot pan. Seriously hot, and it would be a good idea to use non-stick or a very well-seasoned cast iron, everything else will lead to the shitty disasters I know we have all had with tofu. . . burning, sticking, falling apart and general nastiness will be a thing of the past, but you need to set yourself up for success.
Here are the goods:
1 Block Extra firm tofu cut into cubes
1 teaspoon toasted sesame seed oil
Braggs liquid aminos to taste, maybe like 2 tablespoons, (it tastes like soy sauce)
Brussel sprouts halved or quartered
Other things you like (fresh garlic is fantastic)
I make this at least once a week. Some days we add broccoli to the pan about half way through the tofu cooking and it turns out so tasty. Go forth and make stellar tofu and let me know how it goes.