Prepare the marinade by mixing all the ingredients together in a rigid plastic container with a tight fitting lid. Slice the tofu about 1/4 inch / 7 millimeters thick and place in the marinade so that it is fairly tightly packed and covered with liquid. Cover and refrigerate overnight (can be stored up to two weeks, shaking daily).

To pan fry plain, simply cook the slices over medium heat in a non-stick skillet until golden brown on both sides.

To make crispy slices, coat the slices with seasoned flour (flour mixed with a bit of black pepper and some nutritional yeast). Heat about 1/4 inch / 7 millimeters olive oil in a heavy bottomed 10 inch skillet. When the oil is hot but not smoking, add the slices and cook over high heat (watching carefully) until golden brown and crispy on the bottom. Turn the slices over and cook the other side until golden and crispy. Drain thoroughly on paper towels or paper bags patting to remove excess oil.

A recipe by Bryanna Clark Grogan