1 pound extra firm reduced-fat water-packed tofu, drained and cut into 1/2-inch cubes
1 1/2 teaspoons vegetable oil
1 teaspoon dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
2. Heat oils in a large nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes or until browned. Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to coat. Cover and chill at least 1 hour, stirring occasionally.