This is one of my favorite, simple applications for tofu, and is perfect for hot summer days, as you can make ahead and save for supper time.
I make these salty-sweet crispy-fried tofu cubes specifically to top salad; but they're equally delicious in soup, stirfry, pretty much anything.
This will work fine with regular firm tofu, but I think it turns out just a bit better if you press the tofu first (I know I seldom recommend that you press tofu, but certain recipes, such as this one, do better with firm, pressed, "dry" tofu.)
My favorite super-quick tofu-pressing gadget is called the EZ Tofu Press, (and bonus, it takes up hardly any room when not in use) or you can use the bulky "wrap-in-towels-and-weight-down" method we've all used once or twice.
Once your tofu is ready, I'm going to assume you know how to throw a simple green salad together. I'm not providing a recipe for that, use whatever you like!
2 Tbsp Oil (I use coconut oil here)
3 Tbsp light brown sugar
1/8 tsp powdered ginger
1/8 tsp ground cinnamon
One 14-ounce package of extra-firm tofu, drained, patted/pressed dry and cut into 1-inch cubes
Combine the brown sugar and cinnamon in a small bowl. Set aside.
Sprinkle the tofu cubes with several pinches of salt.
Heat the oil over medium-high heat in a large skillet. Add the tofu and cook on medium high, flipping the cubes occasionally, until they are golden on all sides, about 5 or more minutes (it will take a while).
Stir in the brown sugar mixture and turn heat to high, the sugar should start to caramelize very quickly. Stir quickly with a metal spatula for just a few seconds or until sugar melts and cubes are coated. Quickly remove pan from heat before it starts to burn!
Top salad or whatever you like with your tofu "croutons". I love topping them with crushed nuts too - They're especially good with a salad that have fruit and/or nuts in it! Enjoy!