Crispy & Delicious Tofu

By jjbucky on

“Tow what?!!” I know what you’re thinking. “There’s no way on earth this slab of white goo made from soy beans is gonna taste like fried chicken!” I didn’t think so either, until I tried this recipe. Now I am a believer, and I eat this stuff at least once a week. Tofu is super healthy for you as it gives a high amount of protein with almost no fat. I challenge you to give this a shot, even if you have tried tofu many times and never liked it. You may just find a new favorite protein to put on salads, in stir fry, or to wrap in a sandwich or burrito.

  • 1 lb. firm tofu
  • 1/4 cup olive oil
  • 2 TBSP soy sauce
  • 2 TBSP nutritional yeast
  • 1 TBSP Bucky’s Special Spice.

*The whole key to this recipe is the technique & the nutritional yeast. Nutritional yeast is available in most whole food stores or can be purchased online. It is inexpensive and should not cost you more than $10 per pound, though you will probably only need a 1/4 pound container for several batches (mine usually lasts 2-3 months, and I use it a lot). The technique: Cut the tofu into slabs about 1/2 inch thick- for a standard block of tofu that is usually 3 slices lengthwise. Put each slab of tofu on paper towels or kitchen cloth (top & bottom) and place a weight on top (a heavy pot or pan works well) to remove moisture. Let that sit for 10 minutes or more. Once tofu is somewhat dried out, cut into cubes the size of dice. Heat oil in a non-stick frying pan. Place tofu in pan & begin browning. Continue stirring & flipping tofu with a spatula, browning on all sides. About halfway through the browning, add the Special Spice. Be careful not to breathe in the fumes coming off the pan. Once tofu is golden brown, add the soy sauce & stir all the tofu around to coat thoroughly. Turn off the heat & quickly add the nutritional yeast, also coating the tofu completely.  Serve this over a salad, or add to stir fry or any other recipe calling for beef or chicken- it will lower the fat & cholesterol of the dish substantially.

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