Southern-fried Tofu (recipe)

[Guest guest]

With this one, I took the extra step of freezing then thawing the tofu.

Halving this recipe was the perfect amount for 2 of us.

 

Laura

 

------------------

Southern-Fried Tofu

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fat-reduced regular firm tofu -- rinsed and

patted dry

1 1/2 cups nutritional yeast flakes

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried parsley

1/2 teaspoon paprika

1/2 teaspoon dried tarragon

1/2 teaspoon dried dill weed

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon curry powder

1/4 teaspoon dry mustard

1/4 teaspoon ground rosemary

1/4 teaspoon ground celery seed

2/3 cup low-fat, nondairy milk

2 teaspoons fresh lemon juice

2/3 cup whole wheat pastry flour

1 tablespoon canola oil

 

Cut the tofu horizontally into three equal slabs. If time permits, wrap

each slab in a clean tea towel or paper towel, and press the tofu for

45 minutes. If time does not allow you to press the tofu, wrap it in a

clean tea towel (or paper towels), and press it gently all over with

your hands to extract as much moisture as possible.

 

For the seasoning mix, place the nutritional yeast, salt, and remaining

herbs and spices in a wide, shallow mixing bowl. Stir them together

well.

 

Place the milk and lemon juice in a small mixing bowl, and stir them

together. Place the flour in another small mixing bowl.

 

Cut each slab of the tofu into 4 triangles, making a total of 12 in

all. Working with one piece at a time, dredge the tofu in the flour.

Shake off any excess. Next, dip the tofu in the soured milk, submerging

it completely. Immediately dredge the tofu in the seasoning mix, making

sure it is well coated all over.

 

Coat a large skillet with a layer of canola oil, and heat it over

medium-high heat. When the oil is hot, add the tofu pieces in a single

layer. Cook them until the bottoms are well-browned. Then turn the

pieces over with a metal spatula, and cook the other sides until they

are also well browned. You will need to cook the tofu in several

batches depending on the size of your skillet. Add a little more canola

oil to the skillet between each batch, and adjust the heat as

necessary.

 

As soon as you remove the tofu from the skillet, place it on a plate

lined with a double thickness of paper towels to blot of any excess oil

and keep the surface of the tofu crisp.

 

Recipe By: Joanne Stepaniak

Source: " Vegan Vittles "

Copyright: " 1996 "