1 (14 ounce) package extra firm tofu, pressed and cubed
1 cup chipotle salsa
3 tablespoons flour or cornstarch
3 tablespoons oil
2 tablespoons chopped garlic
1 tablespoon soy sauce
3 dashes granulated onion
3 dashes paprika
1/2 teaspoon garlic salt
1. Marinate cubed tofu in chipotle salsa overnight. The next day, coat tofu with flour or cornstarch. Place oil in nonstick wok pan, and heat to medium-high.
2. Add garlic, and saute until just golden brown. Add floured tofu in pan, and stir to coat tofu with oil and garlic. Cook on medium to high until slightly crisp golden brown, about 5 minutes uncovered.
3. Add soy sauce, granulated onion, paprika, and garlic salt. With spatula, turn tofu section by section to brown other side. Cook for about 5 minutes on high.
4. When slightly crisp and brown, stir around to incorporate seasonings, about 3 minutes. Turn off heat and let stand for 2 minutes.
Serve with plain rice and cilantro. Add hot sauce, if desired.
Source of recipe: I wrote recipe.