(from allrecipes.com)
Ingredients:
1 (16 ounce) package extra-firm tofu, drained and pressed
2 cups vegetable broth (I used "No Chick'n" all-vegan broth)
3 tablespoons vegetable oil (I tossed them into our deep fryer - shameful!)
1/2 cup all-purpose flour 3 tablespoons nutritional yeast (I believe this makes this dish!)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sage (1/2 tsp)
1/2 teaspoon cayenne pepper (1/4 tsp)
Directions: * Look for the things I did differently in bold
1. Cut and 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.
Here, I've cut the tofu and have it pressing between two plates with paper towels to absorb the moisture. Love my "weights?"
LOVE this stuff! It's got this "comfort food" taste as you'd associate with down-home cooking, and while it's got a chicken-esque vagueness to it, it's all natural herbs and seasonings -- it doesn't have that heavy, greasy, MEATY flavor. Odd to describe, but even Sophie had her nose over it and said it smelled good. :)
Have fun swimming little tofu strips!
2. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
(I put it all into a gallon-sized freezer bag)
Tossing it all into a big ol' bag!
3. Warm oil in a large skillet over medium-high heat.
(or turn on your FryDaddy!)
4. Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. (I did this by sandwiching them between papertowels and pressing gently)Roll sticks in breading (or toss around VERY gently in the bag-o-seasonings). You may have to roll sticks twice to end up with a fairly dry outer layer of breading.
Tumble gently to coat.
Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
Sooooooo bad, but OH SO GOOOOOOOOOD!
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Aaaaaaand, the finished product! Tell me this doesn't look good!
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