The perfect topper for this soup – or a big salad!
1 14-ounce (397g) package extra firm tofu, pressed for a couple of hours and drained
1/2 cup low-sodium vegetable broth
2 Tbsp. tamari or low-sodium soy sauce
1 tsp. mirin
pinch ground black pepper
pinch smoked paprika
pinch garlic powder
Whisk together all of the marinade ingredients (broth through garlic powder) in a shallow baking dish. Cut the pressed tofu into large cubes and add them to the marinade. Toss to coat and let sit for 30 minutes or so. Stir occasionally.
Heat a large cast iron skillet over medium heat. Add the tofu cubes (reserve any marinade), putting them into the skillet so that they don’t touch each other. Cook until deeply browned on one side, about 5 minutes. You will know they are ready when they lift easily from the pan and don’t stick. Flip the tofu and brown the other side – about 3 minutes. They will brown faster on this side so watch them carefully.