This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I've settled on this ratio of spices and other breading ingredients. The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side.
Ingredients
- extra-firm tofu, drained and pressed: 1 pack (16 ounce pack)
- vegetable broth: 2 cups
- vegetable oil: 3 Tbsp
- all-purpose flour: 0.5 cup
- nutritional yeast: 3 Tbsp
- salt: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- sage: 1 tsp
- cayenne pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
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Warm oil in a large skillet over medium-high heat.
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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. AllrecipesPhoto
