2 blocks of water packed tofu, extra-firm style
1 medium onion
1 Tbs. canola oil
1/2 cup Teriyaki sauce
Press the tofu for at least hour before cooking. To do this, remove the tofu from their packages. Then, place several paper towels on a large cutting board with the blocks of tofu on top side by side. Place several more paper towels on top of the tofu with something heavy on top of them. I use three more cutting boards and a heavy appliance, usually my deep fryer or electric can opener. About every 20-30 minutes, swap the wet paper with new, dry ones. When ready to begin cooking, slice each tofu block into thirds horizontally, like a layered cake. Then, cut each stack of thirds into a plus sign, north/south and west/east. Keeping them in the same stack, cut it into a large "X," corner to corner. This should result in several small triangles. To prepare the onion, cut in half, then in half again lengthwise. Cut each of these sections into thin slices. Heat the oil in a large frying pan over medium high heat. Add the tofu, and stir frequently for about five minutes. Add the onion, and lower the heat to medium. Cook for another 10 minutes, stirring occasionally. When tofu has browned and onion looks translucent, add the teriyaki sauce. Stir to coat completely, and cook until heated through, about five minutes. If you wish, you can add more sauce to suit your tastes. We serve this with rice and steamed or sauteed veggies. Feeds five hungry vegans. Enjoy!