This is my total go to basic tofu. No need to marinate, just a squeeze of the citrus onto the tofu as it’s cooking in the pan. Lemons, limes and oranges all work great and usually depends on what I have on hand.
I use a lime or a lemon for 4 pieces of tofu (about 1/2 of a block) and 1/2 of an orange for the same amount of tofu.
Extra firm tofu
Salt and pepper
High heat oil
Press the tofu for as long as you have time for. Brush a nonstick skillet with oil so it is just lightly coated. Place the tofu into the pan and season the top side with a pinch of salt and a few turns of freshly ground pepper.
After about 2 minutes, squeeze the juice down over the tofu. Let it bubble up and start to caramelize, about another 2 minutes. Carefully turn the tofu over; tongs work best here. Cook until the edges start to brown, about another 2 minutes.
Enjoy on a blue plate special with grains and greens, cube it up and toss it in a salad, or make a sandwich with mashed avocado!