Prepare the Tofu: If you have time, press the tofu for 10–15 minutes to remove excess moisture—this helps create a crispier texture. Then slice it into thick rectangular planks, about the size of a finger. This cut gives you more surface area for browning, allowing the tofu to soak up more flavor.
Mix the Sauce: In a small bowl, stir together the coconut aminos, garlic salt, and any optional seasonings you’d like to use, such as nutritional yeast, a pinch of smoked paprika, black pepper, or chili flakes. Set the sauce aside.
Heat the Skillet: Preheat a seasoned cast iron skillet (or a good non-stick pan) over medium heat. If your pan is well seasoned, no oil is needed.
Cook the First Side: Add the tofu cubes to the hot skillet in a single layer. Let them cook undisturbed for 4–5 minutes. This allows a golden crust to form on the bottom—resist the urge to stir!
Flip and Cook the Other Side: Flip the tofu pieces using a spatula and cook for another 4–5 minutes until golden and slightly crispy on the second side.
Add the Sauce: Drizzle the prepared sauce over the tofu. Gently toss to coat all the pieces evenly, making sure every bite is infused with flavor.
Caramelize: Cook for one more minute, flipping gently. The coconut aminos will caramelize slightly, coating the tofu with a savory glaze.
Serve and Enjoy: Serve the tofu hot in bowls, wraps, or salads—or just eat it straight from the pan while it’s warm and crispy!