Tofu Marinade

1 pkg extra or super firm Tofu (non-GMO)
Chinese five spice:
ground star anise
cinnamon
Szechuan peppercorns
ginger
cloves
Or you can have any five fragrant spices you like I used cinnamon, turmeric, cloves, garlic and ginger for this recipe.
3 Tb Bragg's Liquid Aminos
Olive Oil

Drain water from tofu. Then take tofu and place between paper towels with a heavy object (heavy pan or weights), on top to press tofu. Let the tofu be pressed for at least 1 hour.

When tofu has been sufficiently pressed and feels mostly dry cut into desired shape (I like cubes or 'patties'). Pat tofu dry again with paper towels.

Mix spices (I measure about 1/4 tsp to 1/2 tsp of each spice depending on which spices I like best), and Bragg's Liquid Aminos together. In a 8 inch square pan, place tofu in pan to layer the bottom pour spice mixture over it and rub marinade into tofu. Let sit at room temperature for 3o minutes or marinade in refrigerate for a few hours. The spice mixture should absorb into tofu leaving excess spices behind.

Oil a skillet and warm on medium heat. Cook tofu for 2 minutes on each side; enough to warm through. Serve immediately. This would be great in a pita, wrap, or salad.