Dry fried tofu & marinade
In short: Cut, press with spatula, let the water squeeze out & flip (account for about 15-20 minutes to do this part)
I use one package of firm tofu most of the time. Before cutting them I try to get the water out of the tofu by placing some paper towels on top and underneath the tofu block. You can also place something heavy on top like a baking pan (optional). After some time, cut the tofu into small pieces. I usually make slices from the block of tofu and then cut the slices diagonally into triangles.
Place all the pieces onto a flat pan or skillet. Do not use oil or anything of the sort. Keep the stove on low so the tofu doesn’t stick or burn. Lightly press down on the tofu with a spatula every now and then to squeeze out the remaining water. You don’t need to stand over it the whole time. Go about doing other things (so long as it’s on low) but keep an eye on it so it doesn’t overly brown…and don’t forget to press down on it. Lift up one of the pieces to see if it has started to brown a bit (you want it to be lightly brown and the tofu should start looking dry and less squishy). Start flipping the pieces over one by one and do the same on the other side: flip, press with spatula and let whatever is left of the water squeeze out on this side too.
Tofu Marinade –
Mix together 1/2 cup soy sauce, 1/4 cup brown sugar (or less), capful of lemon juice, half an onion minced, 1tbsp red chili paste
I didn’t have these items but if you do you can add these to the marinade mix too: 1/2 cup rice wine, splash of rice vinegar, 1tbsp of minced lemon grass
I usually just put all of the ingredients into my hand chopper (leave the soy sauce out and add it in at the end to get in one quick pulse because it starts seeping out otherwise).
Once the marinade is ready – let it sit for awhile and then put in the tofu pieces so they are covered with the marinade and let that sit for about 30 to 60 minutes.
You can add your tofu to your main meal (stir fry or thai curry) or eat it as-is with some dipping sauce.