How does one prepare extra firm tofu so that it turns out crispy with out deep frying?
Press, press, squeeze that water out! And leave it for several minutes, undisturbed, in your skillet while it browns. Turn it over and brown on all sides. I use my calphalon non stick skillet with a little oil and it turns out nicely.
as above, press, press, press...i usually wrap the brick in a kitchen towel and put a heavy wooden cutting board on top of it for about 1/2 hour. this will get most of the moisture out.
then i slice it in thin rectangles, about 1/8 thick and lay them on a cookie sheet.
brush both sides lightly with oil, season with s&p, then sprinkle sesame seeds on top.
bake in a pretty hot oven till crispy, flipping halfway through. they turn into sort of tofu "chips" addictive!
That sounds awesome!