Perfect as written and so delicious! Pan frying tofu is totally possible—just make sure to press it ahead of time. I used extra firm tofu as well. The sauce is so tasty—wouldn’t change a thing except to maybe reduce it slightly less next time so it’s a tad less dry!
EDIT
If doubling tofu recipe, DO NOT double the sauce - will be too much sodium/too salty. Either keep sauce amount the same, or increase it to 1/3 cup max.
