ok I just went vegan about a week ago, and the whole thing is my poor girlfriend would slave over finding ways to make food that was "meaty" so that I could adjust better. While we could always go to Chintown and stop by May Wah for groceries of soy pepper steak and the like, that happened to be all the way down town and was a big of a hassle to get.
So we tried the tofu thing last weak, and the results just weren't what we were hoping for.
However yesterday I went up the street to my local mexican veggie stand store and realized the sell three BIG CHUNKS of tofu for A DOLLAR :*]
This means of course I could buy huge quantities and then mess with them as I pleased. WOO HOO!
+ Seeing as I hadn't bought Silken, I proceeded to press two of the large pieces under a 10 lb weight, each for a bit over a half hour.
+ I then froze them overnight and thawed them in the morning
+ During that time, I took a few minutes to mix together a marinade that was about 4/5 steak sauce and 1/5 barbecue sauce
+ Cutting one into inch cubes and the other into strips about 1/4 inch thick [this was I could see how both would turn out], I let them marinate for about two hours, if not a bit more
+ I then put 2 tablespoons of olive oil into a skillet, and proceeded to fry them until most of the sides were well done [which is how I like my tofu steak]
+ I then placed them onto a baking sheet covered in aluminum foil and set them in the oven at 350 degrees for 10-15 minutes. When I took them out I let them cool for about a minute
+ I took a bite and then ran around my apartment trying to get my very nonvegan friends to try a bite [which they wouldn't because of course tofu must be the devil >:\ ] and proceeded to DEVOUR all of it myself
I was going to make some rice and chickpeas with it and maybe a few others things, but I couldn't help myself. They were just SO GOOD! And by the time I was done with my plate of tofu I was too full to eat anything else anyway :]
So coming from someone who used to LOVE steak, this is PERFECT. It's tough like a real steak is. I'm going to attempt later to bring them to a "spare rib tip" texture by cooking them just a bit longer, or maybe frying it a bit, THEN marinading it, and then cooking it.
Next time I'll also take pictures, as this time I was too busy eating them :]