Tofu

the other other other other white meat

A pile of bread boards angled by the sink is one way to drain tofu prior to marinading it.

Foreign Marinade

Since olive oil and sesame seed oil are rare in the current kichen, and it's fun to give tofu an atypical flavor sometimes.

• 3 parts Corn oil
• 1 part White wine vinegar
• Sage
• Tarragon (it expired years ago so I'm trying to use it up)
• Garlic powder (also expired)
• Celery salt

Oven

Drain marinade, possibly keeping it around to saute veggies in, or for other purposes. Coat tofu with cornstarch, place on lightly oiled cookie sheet and cook for maybe 20 to 25 minutes at 350F. I usually go for pretty big tofu pieces for this method.

Pan

Maybe drain marinade, cook tofu in cast-iron skillet until done. The time will vary depending on the tofu, how much water was pressed out, how much water was added by the marinade, how crowded the tofu is while cooking, etc. The pan favors a smaller tofu cut.