12 oz Rishi Turmeric Ginger Chai Concentrate, shaken
1 oz low sodium soy sauce
1 oz rice vinegar
1 Tbsp chili paste or hot sauce, optional
2 Tbsp olive oil, plus more as needed
to taste kosher salt & black pepper
Slice tofu in 1/2" planks. Arrange flat between layers of paper towels to soak up excess liquid. Combine concentrate, soy sauce, rice vinegar and chili paste/hot sauce (if using) in a flat-bottomed dish, approximately 9x9". Add tofu slices in a single layer, fully submerged. Cover and refrigerate for at least 2 hours or up to a day.
Remove tofu from marinade and blot with paper towels to absorb excess moisture. (If desired, reserve marinade for another use, such as a dressing or sauce). Season both sides with salt & pepper.
Heat a non-stick pan over medium-high heat for about 1 minute; add 1 tablespoon olive oil and swirl pan to evenly distribute. Arrange tofu in heated pan in a single layer; do not crowd; cook in batches if necessary. Cook on each side for about 2 to 3 minute or until golden brown and edges crisp. Add more oil as needed for subsequent batches.