Seared Tofu with Jammy Tomatoes and Basil

0 Prep: Remove the tofu from the packaging and use a clean kitchen towel or paper towels to firmly press both sides of the tofu to remove any excess liquid. (Note: You can choose to slice the tofu and pan-fry it that way, but I prefer to do the whole block!)
1 Sear the Tofu: Warm a medium nonstick* sauté pan and add the oil (see recipe notes for other pan types). Once the oil is shimmering, add the block of tofu (or sliced tofu) and fry it until one side is golden and crisp, 5 to 7 minutes. Flip the tofu (or tofu slices) and fry until crisp again, another 5 or so minutes. Remove the tofu from the pan and set aside on a clean paper towel.
2 Aromatics: Add the garlic, red chili flakes, basil, and tomato paste to the hot oil. Sauté for 60 to 90 seconds, stirring constantly, until the aromatics infuse the oil and it turns a light red color.
3 Jammy Tomatoes: Add the tomatoes and salt to the pan and mix well. Cook for 7 to 10 minutes, stirring occasionally, until the tomatoes have broken down and you have a loose sauce. Add the balsamic vinegar and stir it into the sauce; taste the sauce and add extra vinegar or salt, if needed.
4 Serve: Return the tofu to the pan and spoon some of the sauce over the top (or, transfer everything to a serving plate!). Serve warm, topped with a generous amount of fresh basil. I love to break a chunk of tofu off, plop it on the bread, then top with basil and an extra glug of olive oil.