I love nigari tofu so much.
Desultory internet research reveals that nigari is mostly magnesium chloride, and is derived from evaporated seawater. How did anyone come up with this? Who said "I bet the minerals in seawater, not all of them, but only a couple, would be good for coagulating tofu!"? Humans and food: so awesome and so weird.
I took my awesome, weird tofu and seared it with soy and sriracha. I also roasted some cauliflower in olive oil. Then we only had to chop up some green onion and dinner was ready.
tasteless or peanut oil
rice wine vinegar
other seasonings if you want them
This will take about five to ten minutes, so if you want roasted cauliflower, definitely make that first.
Cut your tofu into small cubes or triangles, then pat them with a towel to soak up any excess dampness. Get a nonstick frying pan medium-hot, dribble a bit of oil into it, tilt the pan to spread out the oil, and put in your tofu in one layer. It should sizzle.
Mix up some soy sauce, sriracha sauce, and a little bit of rice wine vinegar in a measuring cup, and pour it over your tofu. You could also add things like minced garlic or shredded ginger if you want. I used maybe 3/4 cup for two servings of tofu. Shake up the pan to get sauce on every piece of tofu, then continue to sear, turning occasionally, until the tofu is browned and a little crispy on all sides.
That is it. Delicious seared tofu! Eat it with snipped green onion and roasted cauliflower.
a head of cauliflower
Heat the oven to 425 or 450F.
Chop a cauliflower into reasonably small florets. Toss the florets with some olive oil and season with salt (lightly) and pepper (more heavily). Spread the florets on a cookie sheet in one layer and put them into the oven. Roast, checking every five or ten minutes to flip pieces and rotate the pan, until the cauliflower florets have attained crispy dark golden brown bits all over them. This should take something like twenty or 25 minutes.
Then put them in bowls and eat them with your tofu.
If I were changing the seasonings here, I might sear the tofu with a bunch of fresh-squeezed lemon, grapefruit, or orange juice, and wilt some spinach in the pan after the tofu was done. Then I'd squirt what was left of the lemon over the roasted cauliflower. Salt for the spinach. It would be awesome.