Exotic Tofu Strips With Rosewater And Herbes De Provence (Vegan)

• 1 (17 ounce) package extra-firm tofu
• 1 tablespoon grapeseed oil
• 1 1/2 teaspoons tamari, sauce
• 1/2 teaspoon rose water
• 1 teaspoon herbes de provence (more or less to taste, I just shook some in)

1. Get your tofu properly dried out by either letting it sit out of the package between two plates, or do it the lazy way like I do which is to dry the brick of tofu off with paper towels and microwave on high for 2-3 minutes, blotting off all excess water when done and let it cool on the cutting board for a few minutes.
2. Cut into 8-10 rectangular slices.
3. Mix the oil, tamari sauce, rosewater, and herbes de provence (just shake in how much you want, 1 teaspoon is a rough estimate) together in a small dish until incorporated to make a baste.
4. Brush a little bit of the baste onto a heavy skillet, and put down as many pieces of tofu as the skillet can hold. Brush the tops and sides with more baste.
5. Let cook for about 5-6 minutes or until the bottom is browned and collected enouhg baste, and flip, cook another 5-6 minutes or until browned.
6. If you want a chewier texture, let cook on each side about 8 minutes. 5-6 minutes is good for a softer texture.
7. Ready to serve immediately! Can be easily reheated with microwave or stovetop, but also can be eaten cold-- I like my leftovers to have on sandwiches the same way one would use lunchmeat!

grapeseed oil, tamari, water

Taken from www.food.com/recipe/exotic-tofu-strips-with-rosewater-and-herbes-de-provence-vegan-444948 (may not work)