My internet has been acting up a ton this weekend so it’s been a bit of a pain to post, very frustrating. Oh well, on to tofu! According to my parents, tofu was one of my favorite foods as a kid. I’m not sure why I don’t cook with it more often. This a quick and simple dish I’ve made before, usually just to eat as a snack. Make sure to adjust the salt to your liking, or add on a bit more salt at the end if needed. These are great little crispy treats. I pan fry them in only a very small amount of oil to keep them relatively healthy. I eat these just on their own, but they’d be really good with various sorts of dipping sauces as well.
- 1 (16 oz) package exra-firm tofu, drained and pressed
- 2 cups vegetable broth
- 3 tbs oil (enough to coat pan)
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sage
- 1/2 tsp cayenne
- 1/2 tsp curry powder
- 1/2 tsp cumin
- Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
- In a separate bowl, stir together flour and spices
- Warm oil in a large skillet over medium-high heat.
- Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.)
- Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
Adapted from Allrecipes