Marinating It

If you’re looking to avoid the gallon of canola oil that it takes to crunchify your curd, press the shite out of it and replace the tofu water with flavor water. Here’s a trusty standard that works for numerous srit-fry and scrample recipes.
Soy Juice
1 block extra firm tofu
2 limes
1/3 cup soy sauce
1/2 cup extra virgin olive oil
4 Tbs. seasoned rice wine vinegar
2 Tbs. ground cumin
2 Tbs. ground pepper
6 cloves garlic, sliced
1 cup cilantro, leaves only
1 gallon size Ziploc bag
1 drinking straw
1 phonebook
1. Press your tofu with a phonebook (per above instructions)
2. Zest and juice the limes. In a bowl, whisk together the lime juice, soy sauce, olive oil and rice wine vinegar. Add spices and whisk again.
3. Now slice the tofu lengthwise about 1/4 inch thick, taking care not to break each piece. Place two pieces of tofu, long edges touching, on the bottom of your Ziploc bag, the zipper facing the ceiling. Cover the face of the tofu with garlic slices, and then some cilantro leaves. Build the tofu brick back up bit by bit, alternating tofu, garlic, cilantro. Once your flavor cube is erect, carefully dump the marinade into the bag. Zip shut, leaving one corner open just enough to fit your straw into. Suck out all the excess air. All of it. Place the phonebook on top of the bag for 30 minutes, or overnight in your fridge. Carefully turn at least once so that the tofu marinates evenly.
4. Sear tofu slices on a high flame in a lightly oiled skillet 2-3 minutes on each side. Add splashes of marinade and cook off before serving.