Take a lb of tofu, and cut it into 6 slices shortway. Wrap in plastic wrap, with a layer of plastic between each piece (I flip mine over and use just one continuous piece of plastic). Freeze overnight.
Next day, run under hot water to remove the plastic. Microwave in one layer, on a plate; about 2-3 minutes on high. Remove from microwave and using a potato masher, press firmly on tofu to remove about 1/2 of the liquid. Dab with a clean towel to remove excess moisture. Generously coat each piece of tofu with Jed's Maple Cajun Shaker, and shake off excess. Heat 2-4 tablespoons good olive oil in a deep nonstick pan on med-high heat. Gently put tofu in oil. Sauté until golden brown, about 4-6 minutes each side. The sugar caramelizes slightly!
Serve with organic long grain brown rice and fresh squash and greens from the garden. Yummy!