Thank you for the update, Jim! We’re glad you ended up enjoying the recipe :)

Sorry, I posted hastily and wanted to edit that but couldn’t. It only took me another minute or two to sauté it to my satisfaction and the end result after 15 minutes in the oven was great. And my comment wasn’t even relevant because I did not follow your instructions for pressing the tofu and perhaps the timing is different if one does. I freeze Trader Joe’s firm tofu and then defrost it in the refrigerator, then squeeze out the water by cutting through the plastic cover and pressing with a mug or jar … it’s fast and gets the job done.

This recipe is easier and quicker than ones I’ve used before and will be my go-to method for cooking tofu. Thanks.

Hi Jim, feel free to use more! We find 1 Tbsp works well when using a cast iron skillet, as long as you’re adding the tofu once the oil is already hot so it doesn’t immediately soak up the oil.

There’s just one (oven-safe) pan in this recipe.