1 block extra firm tofu, frozen, pressed/drained
2 tablespoons liquid smoke
1 tablespoon Dijon mustard
1 tablespoon Italian seasoning
1 teaspoon Greek seasoning
Freeze your tofu at least one day. (In package) Remove from package and press as much water out of your tofu with your hands as possible, then press in paper towels till as much water as possible is out. ( I would LOVE a tofu press but for now, I wrap my tofu square in paper towels, place it in a colander and set a heavy pot with a heavy can of something in it!)
In a deep bowl with lid, combine marinade ingredients and place drained tofu into it, turning to coat all sides. Put lid on bowl and refrigerate for at least 2 hours.
Prepare tempura batter as directed on package (I use Kikkoman brand).
Heat about 2 inches of oil in skillet over high heat. Slice tofu into 1 inch cubes and dredge in tempura batter, dropping carefully into hot oil. Flip cubes in oil till golden and crispy. Remove tofu cubes with slotted spoon to paper towels to drain.
Salt and pepper and serve hot with veggies on the side. Really good the next day cold in a tossed salad!
*Tip* Do your freezing and draining a couple of days before you want to have this dish. It can sit in the marinade overnight without being mushy the next day.