Drain the excess water from the firm tofu if it's soft. Wrapping in a kitchen towel and pressing it down gently works the best.
Cut into 1 cm thick pieces.
Add the sesame oil into a non-stick frying pan and spread the oil all over using the Step 2 tofu. Arrange the pieces of tofu in the pan so that they don't overlap each other.
Turn on the heat and fry the tofu while swirling and gently shaking the pan. When one side is well browned, flip, and brown the other side as well.
And you're done. Serve with bonito flakes and soy sauce, or use it for another dish.
Story Behind this Recipe
I love atsuage, but store bought ones are really oily. Then I remembered that my mother used to deep-fry tofu by herself to make atsuage, but I wanted to make it a little bit lighter, so I tried making it by pan-frying.
If you don't drain the excess water from the tofu well or if you move it before it's well cooked, you'll end up with a mess! In that case, just crumble it and eat with soy sauce.