We have this so often that it doesn't have any special name around here. Our other tofu dishes have names: Baked Tofu, Fried Tofu, Scrambled Tofu, Tofu Cacciatore...you get the idea. When I'm making tofu this way the kids just say "Oh, we're having tofu?" It's super simple and a great way to add protein to any meal. The edges get pretty crispy without any deep frying. The girl refers to this as a crust. When I was growing up my Mama said the secret was using firm tofu and browning it in both butter and oil...so that's what we do.
Lita's Tofu Recipe
1 block of extra firm tofu. Allow the water to drain off and cut into 3/4" cubes
1 medium onion diced
2 tablespoons canola oil
2 tablespoons butter
1 tablespoon Bragg's Amino Acids or Tamari
1/4 cup nutritional yeast
salt and pepper to taste
Heat the oil AND the butter in a heavy nonstick skillet. Arrange the cubes of tofu in a single layer and sprinkle the onions on top. Cook on medium heat. When the tofu has browned on one side, stir to brown evenly on all sides and mix the onions in. The onions will cook down and carmelize as the tofu browns. When all sides are browned and a bit crispy to the touch, add the Bragg's (or soy sauce). Turn the heat to low and cook for 2 minutes. Sprinkle 1/2 of the nutritional yeast on the tofu and stir to coat. Add the remaining yeast as necessary to reach your desired 'crust'. Salt and pepper to taste. This recipe will provide side portions for 4 people.