Pressing

• Tofu comes packed in water, but for the best consistency and flavor, most of the water should be removed. Drying the tofu will make room for more flavor and will make it easier to cook in stainless steel pans since it will be more solid. Slice your tofu in half width-wise so that you have two equal tofu steaks. Lay a cookie sheet on your kitchen counter and top with a dish towel followed by several paper towels. Place the tofu steaks on top of the paper towels and cover with another layer of paper towels, a dish towel and a cookie sheet. Place a heavy pot, cookbooks or canned goods on top of the cookie sheet to increase the weight. Allow the tofu to sit, pressed between the cookie sheets, for at least 30 minutes, but ideally for a few hours. If you have extra time, leave the tofu pressed between cookie sheets in the fridge overnight.
  
  

Marinating

• On its own, tofu is completely flavorless. To infuse flavor into pan-fried tofu, try marinating it before cooking. Once the tofu has been successfully pressed, marinate it in a mixture of soy sauce, vinegar, citrus juice or vegetable stock combined with spices like garlic or ginger. Whatever ingredients you choose, don't add oil to your marinade. Tofu is full of water, even after it has been pressed, so any oil in your marinade will essentially create a protective barrier on the outside of the tofu steak, preventing any flavor from being absorbed. Allow your tofu to marinate at room temperature for one hour, or refrigerated overnight.
  
  

Crisping

• You can get restaurant-style crispy tofu at home with your stainless steel pan. After your tofu has been marinated, toss it in a gallon-sized plastic bag with 1/2 cup cornstarch or nutritional yeast. Not only will this create a crispy exterior once it's fried, it will help prevent your tofu from sticking to the pan.
  
  

Frying

• Place your stainless steel pan over medium-high heat and sprinkle with coarse salt. Allow the salt to heat for one minute, then add 2 to 3 tbsp. of canola oil. Allow the oil to heat for two minutes, taking special care not to let the pan smoke. Heating the pan with salt and oil will create a non-stick effect for your tofu. Working in batches, saute the tofu on each side for about three minutes, or until golden. There should be enough oil in the pan to reach about halfway up each piece of tofu, so you should only have to flip your tofu once. For the most part, let the tofu cook undisturbed to create a crisp outer shell. You can move the tofu using tongs every minute or so to prevent sticking. If your tofu sticks to the pan, reduce the heat slightly.