Given how many vegetarians read this blog, I thought I would share the delicious method of cooking tofu that Hella Stella taught me. It has three relatively simple stages: marinate, bread, and fry.
Put 1 cubic centimetre blocks of tofu into a large pan. Immerse them in a marinade that includes the following:
- Half a cup apple cider vinegar
- 3/4 cup tamari
- 1/4 cup water
- One and 1/2 tablespoons sunflower oil
This should produce enough marinade for about 250 grams of tofu.
Apparently, if you seal and refrigerate the marinade/tofu mixture, it is good for three days.
In a large bowl, mix the following for the coating:
- One cup flaked nutritional yeast
- 1/2 cup wheat germ
- 1 tablespoon garlic powder
- 1/4 tablespoon sea salt
- 1/4 tablespoon black pepper
Mix the ingredients and you have a coating that keeps indefinitely, as long as it hasn’t been contaminated by tofu. I plan to mix up a big yoghurt container full, to break out whenever I want fried tofu.
To bread the cubes, just roll them around in the coating until they are covered. The same coating can be used with pieces of eggplant.
Put about half a centimetre of sunflower oil in a frying pan. Place the breaded cubes in the oil and wait until they are nicely browned on the bottom. Flip them over to cook the other side.
Finally, place the fried cubes on a plate with a paper towel before serving the marinated and fried cubes with rice, vegetables, cous cous, or whatever you prefer.