Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 500 grams of extra-firm tofu for at least 30 minutes to remove excess water, then slice it into 1/2-inch thick pieces.

2. 2

   In a shallow dish, combine 1/4 cup soy sauce, 1/4 cup cane vinegar, 4 minced cloves of garlic, 1/4 cup packed light brown sugar, 1 tablespoon annatto powder dissolved in 2 tablespoons hot water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, mixing until the sugar is fully dissolved.

3. 3

   Gently place the sliced tofu into the marinade, ensuring all pieces are well-coated, then cover the dish and refrigerate for 4 to 8 hours to allow the tofu to cure and absorb the flavors.

4. 4

   Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat until shimmering.

5. 5

   Carefully add the cured tofu pieces to the hot skillet in a single layer, ensuring not to overcrowd the pan, and reserve any remaining marinade.

6. 6

   Cook the tofu for 4-6 minutes on each side, or until golden brown and slightly caramelized, then pour the reserved marinade into the pan during the last 2 minutes of cooking and allow it to simmer down into a glaze.

7. 7

   Remove the Tofu Tocino from the skillet and serve immediately as a satisfying lunch.