Prep 10 mins
Cook 30 mins
This is a recipe sent in to Vegetarian Times magazine from Suchitra Swift. I love crispy tofu and with this gravy it becomes comfort food!
- 453.59 g package extra firm tofu
- 118.29 ml cornstarch
- 4.92 ml salt
- 4.92 ml dried Italian herb seasoning
- 4.92 ml black pepper
- 4.92 ml garlic powder
- 1.23 ml cayenne pepper (I only use a pinch)
- 118.29 ml vegetable oil
- 1 small onion, chopped fine
- 29.58 ml olive oil
- 9.85 ml dried rosemary
- 5 button mushrooms, chopped
- 118.29 ml vegetable broth
- 9.85 ml cornstarch
- Drain the tofu and cut into 6 slices.
- To Make Herb Crust:.
- Combine all the ingredients except the oil in a shallow bowl.
- To Make Mushroom Gravy:.
- Saute the onion in olive oil over medium high heat. Stir it often for 5 minutes, or until it is browned. Add the rosemary, the mushrooms and a pinch of salt. Add the broth, and simmer it until the mushrooms are tender, about 10 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium high heat( be careful not to burn it). Then coat the tofu cutlets with the herb crust. Place in the oil, and fry 4-5 minutes on each side until golden brown. Drain on paper towels.
- Heat the gravy over high heat.Mix the cornstarch with 1/4 cup cold water; whisk into the gravy until it's thickened, and remove from heat.
- Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!
This is a great recipe for frying tofu -- it stayed nice and firm, but I cooked it for 4 minutes over high heat and it came out with a dark crust. I lowered the heat to about medium/medium-high and cooked the other side for 4 minutes. That side was nicely browned and crisp. I cut away the dark side of the tofu before serving, and I could then taste the great seasonings in the herb crust. No bland tofu taste in this recipe, and the mushroom gravy was great over it. Next time I'll cook the tofu on the lower heat and double the gravy -- it was so good that everyone wanted enough to mix in with the rice I served alongside. I'm really glad I found a tofu recipe that is finally crispy, as my son and DH loved it this way. REVISED review -- we loved the taste of this recipe, so I made it again yesterday, cooking over medium heat on each side -- on our stove it came out perfect at that setting -- crunchy crust and great flavor!
Great recipe. I was serving with mashed potatoes, so I doubled the gravy recipe so we would have planty. Glad I did. I will be using this part of the recipe for other things, too. The tofu turned out crispy, though I personally find tofu to be a bit bland so might marinate it next time, say with a balsamic mixture. But as written, everyone else loved it. I will cut the amount of cornstarch next time also, but I used the some of the extra herbed cornstarch for the gravy and bagged the rest for later use.
Tofu perfectly cooked! This was so crunch and then soft in the middle. Make sure to eat it when hot for the best texture. Very flavorful too - which I admit I was a bit skeptical of. I did decrease the cornstarch in the breading by half but kept the spices the same amounts. Otherwise, followed to a T. Thanks so much Sharon for a different way to make tofu!