Instructions: I didnt use silken tofu; I had some of the new reduced fat Nasoya tofu in the freezer, and used that. To be honest, I havent been to the grocery store for quite some time, so weve been eating from the freezer and cupboard. I thawed a Tupperware container that I thought contained cheese, and discovered it was actually tofu. So I searched for a recipe calling for thawed frozen tofu that used only the few ingredients I have on hand. I happened upon this, and it was a BIG hit!

When I make this again I will use even more onions because they were especially fantastic. (I used sweet Vidalias.) Ive grown tired of the sherry-soy stir fry flavor, so was pleasantly surprised with the delightful taste of this.

BTW, even if you dislike tofu because of its texture, dont disregard this recipe. The tofu is quite chewy, but moist. Do try it!

At least 4 hours in advance, cut the block of tofu horizontally into 4 even slices. Arrange in a single layer on a nonstick baking sheet; cover with plastic wrap and freeze. Before cooking, thaw the frozen slices; then press them an drain the liquid. Dry the slices by blotting them with paper towels before cooking.

Just before cooking, stir together the sherry,soy sauce, and fresh or dried thyme in a small bowl or measuring cup; set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic; cook, stirring constantly, until the onion softens, about 3 minutes. Place the tofu slices in the skillet in a single layer on top of the onion-garlic mixture. Cook until lightly browned, about 4 minutes per side. Pour the sherry mixture over the tofu. Cover and cook for about 2 minutes per side, or until the tofu absorbs some of the sauce and the remaining sauce is bubbly.

Use a slotted spatula to transfer the tofu steaks to serving plates. Top with the onions and garlic, drizzle with the sauce, and garnish.

Rather than freezing the tofu slices, use pressed tofu.

NOTES : For "tofu steaks", freeze the tofu in advance, then thaw and cook. Serve the tasty steaks and sauce with rice and a steamed green vegetable, such as asparagus or broccoli. For an interesting presentation, the tofu steaks can be place on serving plates atop beds of wilted spinach, or use them as an ingredient in sherried tofu roasted eggplant sandwiches.

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