Southern Fried Tofu

Submitted by Sharon123

"Finger lickin' good! This recipe is simple to prepare and deliciuos to eat! Adapted from Veg For Life!"

 

• Ready In: 40mins
• Ingredients: 19
• Yields: 12 pieces

ingredients

• 453.59 g firm tofu, rinsed and patted dry
• 354.88 ml nutritional yeast flakes
• 4.92-9.85 ml salt
• 4.92 ml garlic granules
• 4.92 ml onion powder
• 4.92 ml dried parsley flakes
• 2.46 ml paprika
• 2.46 ml dried tarragon
• 2.46 ml dried dill weed
• 2.46 ml dried basil leaves
• 2.46 ml dried oregano leaves
• 2.46 ml curry powder
• 1.23 ml dry mustard
• 1.23 ml ground rosemary
• 1.23 ml ground celery seed
• 157.80 ml milk (preferably non-dairy)
• 9.85 ml fresh lemon juice
• 157.80 ml whole wheat flour, as needed (or white)
• 14.79 ml vegetable oil, more or 14.79 ml less as needed for browning tofu

directions

1. Cut the tofu horizontally into three equal slabs. Wrap each slab in a clean tea towel or paper towel and press the toful for 45 minutes. If time does not permit, wrap tofu and press gently to extract as much moisture as possible.
2. For seasoning mix; place the nutritional yeast, salt, herbs, and spices in a wide, shallow mixing bowl. Stir well to combine.
3. Stir the milk and lemon juice together in a small mixing bowl. Place the flour in mixing bowl.
4. Cut each slab of tofu into 4 triangles, making a total of 12 in all. Working with one piece at a time, dredge the tofu in the flour. Shake off any excess. Now submerge the tofu in the "soured" milk. Coat the tofu in the seasoning mix.
5. Coat a large skillet with vegetable oil and heat over medium high heat. When oil is hot, add the tofu pieces in a single layer. Cook until bottoms are well browned, then turn pieces over and cook until browned. Add more oil between batches and adjust the heat as necessary.
6. As soon as tofu is removed from the skillet, place it on a plate lined with paper towels and blot off excess oil. Serve and enjoy!

Reviews

[Elmotoo]

This was fantastic!! I used buttermilk. I also seasoned the flour with s&p. My seasoning stuck well...I used my cast iron skillet & a few TB oil...I set them in the pan & left them alone until they were nice & crispy. Oh so nice & crispy!!! The seasoning was excellent - I couldn't detect any particular flavor - nothing overwhelmed another - it was just all gooooood!! everybody enjoyed this. I made 2 lbs extra firm tofu for 4 with NO leftovers! :) Made for Veggie Tag 7/11.

 

[COOKGIRl]

Tried as I did, I could not get the coating to stick. Sorry, Sharon. Help?

 

[magpie diner]

I'm a tofu lover too and this was really tasty. I found it a little hard to keep the coating on the tofu at first, but once i got the right amount of oil at the right temperature, it started to work very nicely. This was fun to make and the combination of spices worked really well together. The only sub I ended up making was thyme for tarragon. I only used 1 cup of "nooch" and had enough of everything to coat 1 1/2 packs of tofu. If you're not a huge nooch fan I could see replacing some of it with cornmeal maybe. Don't judge the flavour though until it's all put together, because the elements on their own might not taste all that great. Thanks Sharon, much enjoyed! Veg*n Swap Apr 10.

 

[Andi Longmeadow Farm]

These were devoured! I love tofu, and my son and GF are both vegan. For Saturday Lunch, I always make a vegan side-dish and I chose this to make. Easy, and had all ingredients on hand. I used extra-firm tofu, and followed this exactly ~ except for vegan's I used unsweetened soy milk. I pressed the tofu as directed and the seasoning was right on. I especially liked the use of paprika, garlic, and onion as this really brought a high taste to the tofu. Made for *Everyday is a Holiday* April 2009.

 

[Dreamer in Ontario]

I made this on the weekend and thought it was wonderful, though, much to my surprise, DD didn't care for it. This recipe was easy to follow. The dill was omitted in deference to DD's preferences. I highly recommend this recipe and will be making it again when I'm home alone for dinner.