- Cube well-drained, extra firm tofu, and toss with *seasoned cornstarch so you have it coated in a light layer.
(*That's just cornstarch mixed with a good dose of whatever you like - we used lemon pepper, cayenne, sage and a little salt).
- Pan fry (yes... FRY!) until crispy and lightly browned, in a thin puddle of peanut or coconut oil, turning as needed.
- Keep tofu cubes warm in a low oven.
- Wipe out skillet to remove most of the excess oil and crumbs.
- Melt 2 Tbsp. margarine in the same skillet.
- Sprinkle 2 Tbsp. flour over margarine, cook and stir over medium heat until tan-brown.
- Turn heat OFF and gradually stir in 1 cup soymilk.
- Season with 2 tsp veggie buillion powder ("beef" flavor if you have it, though veggie flavor is fine too), 1/2 tsp. sage and 1/4 tsp. freshly ground black pepper.
- Stir (a wire whisk is best) until all browned flour is well incorporated.
- Whisk in 1/2 cup water.
- Turn heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 7 minutes.
- If it boils too hard, turn heat down a little.
- Taste, and season with salt and pepper.
Drizzle (or better yet, POUR) gravy over tofu. Enjoy.