½teaspoonfreshly ground black pepperplus more for serving
1tablespoonpeanut oilsee note #2
¼cupsliced green onionsfor serving (optional)
Remove tofu from package and drain off excess water. Press tofu for at least 10 minutes. Use a tofu press or make your own by placing the tofu between two large plates. Weigh down the top plate with a bag of dry beans or cans until water comes out of the tofu.
Meanwhile, in a small baking dish or ziploc bag, stir together the marinade ingredients: ¼ cup vegetable broth, 3 tablespoons soy sauce, 1 tablespoon nutritional yeast, 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup, ½ teaspoon each: garlic powder, onion powder, black pepper.
Slice the pressed tofu into 1 inch cubes. Add the cubes to the dish with the marinade. Swirl the marinade around so that it touches all of the tofu. The tofu will not be fully covered. Marinate for at least 15 minutes and up to 24 hours.
Heat a large cast iron skillet over medium-high heat (a regular non-stick skillet will also work). Add 1 tablespoon peanut oil. Once hot, add the tofu without the marinade. Drizzle the tofu with an extra two tablespoons of soy sauce.
The key to crispy tofu is to let it fully cook on each side before turning it. This will take 3-4 minutes. Flip the tofu with a spatula to evenly brown all sides.
When the tofu is golden and just about ready to serve, add an extra 1 tablespoon of nutritional yeast. Saute another minute, turning as needed to prevent burning.
Enjoy topped with additional freshly ground black pepper, nutritional yeast and optional green onions.
Tofu: Use firm, extra-firm or super firm tofu. This recipe does not work with soft tofu.
Peanut oil: This can be replaced with any neutral oil as needed, such as olive or canola.
Storage and reheating: Keep tofu refrigerated in a closed container for 3-4 days. Reheat over medium-high heat in a non-stick skillet until crispy and warmed through.