Pan-Seared Golden Tofu Steaks

Ingredients

• 1 block (14-16 oz) extra-firm tofu, pressed dry
• 2 tbsp cornstarch
• 1 tbsp Salted Perfection South Beach Select Blend, divided
• 2 tbsp neutral oil (grapeseed or canola)
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups fresh baby spinach
• 1 lime, cut into wedges

Instructions

1. Slice the pressed tofu into two large, equal slabs (steaks). We need maximum surface area here to optimize heat contact and browning.
2. Season the tofu steaks on all sides with 1.5 tsp of Salted Perfection South Beach Select Blend. Let them sit for 2 minutes. This rest period is crucial to allow the salt to draw surface moisture out via osmosis.
3. Dredge the seasoned tofu in the cornstarch. Press the starch in firmly, then shake off the excess. We want a thin, even coating that will gelatinize upon contact with the oil, not a thick, doughy layer.
4. Heat the oil in a large skillet over medium-high heat. When the oil shimmers and its viscosity drops (it will move rapidly across the pan), carefully lay the tofu away from you to avoid splatter.
5. Pan-fry undisturbed for 4-5 minutes per side. We are looking for a deep golden-brown crust. If you flip too early, you interrupt the crust formation and risk tearing the starch structure. Once crisp, transfer the tofu to a wire rack to maintain texture.
6. Lower the heat to medium. Add the grated ginger and minced garlic to the residual oil in the pan. Sauté for 30 seconds until aromatic—do not burn, or the compounds will turn bitter.
7. Whisk in the coconut milk and the remaining 1.5 tsp of Salted Perfection South Beach Select Blend. Simmer for 5-6 minutes until the sauce reduces and thickens slightly. The turmeric in the blend will emulsify with the coconut fat to create a brilliant gold color.
8. Fold in the spinach and let it wilt (about 30 seconds). Plate the sauce first, then top with the crispy tofu to preserve that hard-earned crunch. Serve with lime wedges. DUNZO!