• Slice the tofu in half lengthwise. Slice each half like you would a loaf of bread, about 6 to 8 pieces, depending on how thick you want them.
• Place the pieces in a large ziploc freezer bag or large tupperware and pour soy sauce over them. You don't need to completely cover them. Just use enough so it comes about half way up the edge of the container you're using. If you're using a bag you need even less. Just enough so that it's got something to marinate in. Press the air out of the bag and seal it. Shake it to make sure it's covered and leave the tofu for 1 hour to overnight. If using a tupperware you may want to flip the tofu over to give all sides a chance to marinate directly in the soy sauce.
• Place a cast iron pan (or any other pan that can withstand higher heat) on medium high heat. Add some neutral cooking oil or ghee to coat the pan. Once the oil is hot add 6 to 8 slices of tofu to the pan facedown. Don't dry them off. You want the soy sauce to cook with the tofu and glaze it a bit as it cooks. Cover the pan with a splatter guard or lid. There will be splashing. Cook for 2 minutes without touching.
  
• Remove the lid or splatter guard. If you're brave and don't mind a bit of splatter, spoon a small amount of leftover soy sauce onto each piece of tofu, then flip it over with your tongs. If you're nervous about the splatter you can just flip them. Cover again and leave for another 2 minutes.
• Uncover the tofu and check on them. If they are already dark brown on both sides with crispy edges, take them off the heat. If they aren't dark enough for you, flip them again and apply more soy sauce. Be patient and don't disturb them. They need contact with the hot pan to get crispy and glazed and sticky.
• Remove the tofu from the pan and serve.

3 ways to enjoy this tofu on toast

• With a layer of cheaty peanut sauce. Simply mix a big spoonful of peanut butter with a small spoonful of your favorite chile sauce. In my case it was the homemade Sriracha a friend brought me. Add a splash of water if it seems too thick. Of course you can just use peanut sauce from page 161 of Good and Cheap if you have some leftover.
  
• With a layer of smashed peas with salt. There's a little smashed cashew on the top too. Very springy!
  
• I know it seems weird, but soy sauce marinated tofu is a great bacon replacement. Here it is with lettuce and tomato. The tomatoes around here are still terrible, so I've used some leftover tomato sauce.