Cooking tofu using the dry-fry method

Hello everyone, and I hope you had a great Easter and Passover!
I just got back from a fun trip to New Orleans, which I will be writing about in the next few days (so much to blog about!)

In the meantime, I thought I'd share this quick tip that I came across on the veg*n discussion list at work. Do you love deep-fried tofu at Thai and Chinese restaurants, but hate frying food at home (or do you just want a healthier option?)

This webpage describes a method to cook tofu that yields a yummy browned crust and makes it soak up more flavour from the sauce/marinade you use. The trick is to use a non-stick pan, no oil, and slowly cook the tofu on medium heat, removing some of the water and giving it a delicious crust.

I tried this last night when I made some barbecued tofu and it was amazing... (Do the tofu as described above, remove from the pan and mix with some diluted barbecue sauce, sautee some onions in a bit of olive oil, and then add the tofu and sauce, simmer for a few mins).