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Total Time
23mins
Prep 15 mins
Cook 8 mins

This is a combination of several recipes that I have tweeked to my own liking. Freezing the tofu is not required, but it makes it more meat-like, if that is an issue. A wonderful sangeovese and your favorite homemade salsa completes this yummy hors d'oeuvre!

Ingredients Nutrition

Directions

  1. Combine flour, chili powder, cumin and yeast in a shallow container.
  2. Cut tofu into 1/2 inch strips and marinate in broth.
  3. Squeeze most, but not all, of the marinade out of the strips and roll in flour mixture.
  4. Fry over medium heat in the oil until they are crispy, turning to make sure all sides are cooked.
  5. Drain on paper towels.
Most Helpful

2 5

Instructions were confusing. I had to research freezing tofu http://chinesefood.about.com/od/tofurecipes/ht/Freezing-Tofu-How-To-Freeze-Tofu.htm<br/><br/>Then I didn't know what the marinade was. I'm guessing it was supposed to be the beef broth (which in my opinion defeats the purpose of the tofu). I used veggie broth. <br/><br/>All in all, decent recipe. Just hard to follow.