Monday, November 1, 2010

Tofu

The hub & I were once intimidated, but we've acquired a newfound confidence that has us cooking tofu about once a week. So easy, versatile, & yummy! So far, this has been our favorite recipe. We've changed it quite a bit from the original to make it easier & more cost effective.
16-oz. package extra-firm tofu, drained and pressed
Olive oil for frying
1/2 cup flour
Salt, pepper, garlic powder, chili powder, to taste
Directions: Freeze tofu & thaw completely (this step is optional, but it gives the tofu a more 'meaty' texture). Cut tofu into 1/2-inch slices and then again in 1/2-inch wide sticks. Put several paper towels on a plate, place tofu on top in a single layer, top with more paper towels and an additional plate. Place some kind of weight on top to press the water out (a carton or two of almond milk works great!). Mix the the flour & spices (I really just eyeball everything). Toss the tofu pieces with the flour mixture & fry them in a bit of olive oil. Ta-da!

The hub and I have been whipping this up with a bit of rice and having a 'dip sampler' of sorts for the tofu sticks. So far, spicy mustard & teriyaki sauce are the favorites. :)

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