This is the tofu recipe that I've used for over twenty years to flip self-proclaimed tofu-haters to the other side. The firmest tofu you can find is key; look for "extra-firm," "super-firm," or "nigari" on the label, and don't use the silken variety. Use peanut oil for the great flavor it imparts. And be sure to use the big-flaked, yellow nutritional yeast.
Sometimes I'll cut the tofu into smaller pieces-- cubes or sticks-- to get more surface area for the delectable nutritional yeast coating. Then it's great tossed onto rice or in congee or eaten as a snack on its own. But my favorite use for the tofu is in the sandwich, which is super savory and addictive, especially when it's loaded with mayonnaise and fresh tomatoes. —vvvanessa
Slice the tofu into long, broad boards, not more than 1/2-inch thick. You'll get 6-8 slices. If your tofu is water-packed, lay the slices in a single layer on a thick layer of dishcloths. Cover with another dishcloth, weight it on the top with a heavy pan, and let it sit in the refrigerator for an hour to extract the water. The drier the tofu is before you soak it in the soy sauce, the better it will absorb the soy sauce and its flavor.
Pour the soy sauce into a shallow dish (an 8" by 8" baking pan works great for this), and put the nutriional yeast in a medium bowl.
Soak the tofu in the soy sauce for about 10 minutes, rotating and flipping the pieces if they are not all submerged at the same time.
Add enough peanut oil to a frying pan (cast iron if you have it) to very generously coat the bottom of the pan, and heat it over medium-high heat.
When the oil is hot, dredge each piece of tofu in the nutritional yeast, making sure to cover each piece throroughly and generously. Lower the heat to medium, and fry a few pieces at a time, keeping the tofu in a single layer. Brown each piece well, about 5 minutes per side. Getting a nice crust on the tofu is the goal.
Assemble your sandwich as desired. I find mayonnaise is essential, and anything beyond that is a bonus.
The tofu will be good for a couple of days refrigerated but is best eaten when made.