Ingredients

• 1 small package firm or extra firm tofu (about 7 to 8 ounces)
• Marinade
• 1/2 cup no chicken broth
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon ground thyme
• 1/4 teaspoon paprika
• salt and pepper to taste
• 1/4 cup cornstarch.
• 2 to 4 tablespoons peanut oil
• Basting Sauce
• 1/3 cup hoisin sauce
• 1 1/2 scallions, coarsely chopped
• 2 1/2 cloves garlic, minced
• 1 inch piece fresh ginger, grated or chopped
• 1 Tablespoon rice vinegar
• Ground black pepper
• Sea or Kosher salt if needed

Directions

• 1. Prep the Tofu: sliced into 1/2" to 3/4" thick slices. Press for about 15 to 30 minutes.
• 2. Meanwhile mix marinade and make basting sauce. and set a side until needed
• 3. Marinate tofu in a plastic bag or vacuum marinating device for 30 minutes to an hour. remove from marinade and sprinkle with cornstarch until you get a thick is wet layer on the tofu.
• 4. Heat a medium size nonstick skillet over medium heat add a tablespoon or two of peanut oil, let it get good and warm and add the tofu. Let it set until it is good and golden on the bottom turn it over and let it get good and browned not he second side. Then add to the pan about 1/3 of the sauce just pour it over the tofu, and using a brush spread it over the top of the tofu. Let it cook for a few minutes until it is caramelized, Turn it over and brush some more on the top. once it is caramelized on the bottom (about 1 to 2 minutes.
• 5. Remove from the pan and serve with jasmine rice and steamed broccoli.

Photos