Hogaboom’s Dipping Tofu

This is my version of the allrecipes recipe, called “Breaded, Fried, Softly Spiced Tofu”. The main difference is I use firm, not extra-firm, tofu. I have to handle the tofu carefully but the melt-in-your-mouth result is worth it. Ideally, you’d eat these as soon as they came out of the pan; in practice, it makes sense to put batches in the ovenĀ or on a warm plate until you’re ready to eat.

1 (16 ounce) package firm tofu, drained and pressed
2 cups vegetable broth
3 tablespoons vegetable oil
1/2 cup all-purpose flour
1/3 cup nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper

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.

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

Serve with a dipping sauce: I often just throw equal portions of soy sauce, minced garlic, vinegar, and brown sugar together. Heat the ingredients, simmer, then add a tablespoon of cornstarch dissolved in a tablespoon of cold water. Stir until clear; serve.

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