Print: Breaded, Fried, Softly Spiced Tofu

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.

Prep

23 min

Cook

64 min

Servings

Difficulty

Medium

Ingredients

1 , 16 ounce
2 cups vegetable broth
3 tablespoons vegetable oil
0.5 cups all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
0.5 teaspoons freshly ground black pepper
1 teaspoon sage
0.5 teaspoons cayenne pepper

Instructions

1 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.
2 In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
3 Warm oil in a large skillet over medium-high heat.
4 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.

Nutrition per serving

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