I found a new way to do tofu. Maybe the only way to do tofu! In the past, cooking tofu used to always go something like this: cut into pieces, wrap with a towel and put between two plates, top with a big bowl full of cans, let drain, marinade perhaps, cook in a little oil. Well I don’t know what all the draining and weighting was for because last night I just cut the wet pieces into squares, barely dried them (and I really mean barely) and threw in an oiled pan on medium high heat. I let 4 of the 6 sides get a little crunchy rotating them every once in a while, then drizzled with the sauce. Yum! They were softer on the inside than when I’ve drained the tofu, the outside was lightly crispy (okay crispy doesn’t sound right, but I can’t think of another word)  and no marinade had a chance to burn in the pan.

Kecap manis is this Indonesian sweet soy sauce. It is thick and molassesy and so tasty. If you don’t have any, you could just use more soy sauce and sugar. So here we go, sweet soy saucy tofu…

2 teaspoons oil
1 package firm tofu
Salt
1 tablespoon kecap manis
1 tablespoon soy sauce
1/2 teaspoon white vinegar
1 teaspoon sugar
1 teaspoon sesame oil
Green onions chopped

1. Heat oil in a non-stick skillet.
2. Cut the tofu into squares and throw into the skillet. Sprinkle with a little salt.
3. Once the first side crisps (there’s that word again, ugh), turn them to the next side, and keep turning until you have a 4 of the sides a little crunchy (not much better of a word). Salt a little as you go, but not much.
4. Once 4 sides are done (I like the softness from a couple of not-done sides) drizzle with the sauce.
5. Garnish with green onions and serve with rice.