Softly Spiced Tofu
Prep Time: 15 Minutes
Cook Time: 15 Minutes
448 g extra-firm tofu, drained and pressed
475 ml vegetable broth
45 ml vegetable oil
60 g all-purpose flour
25 g nutritional yeast
5 g salt
1 g freshly ground black pepper
0.7 g sage
0.9 g cayenne pepper
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, sage, 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 relish or dip (Try
with plain yogurt mixed with eggplant brinjal).