Friday, October 30, 2009

Crispy Tofu and Gravy

Crispy Fried Tofu and Brown Gravy

This is the simplest supper I can imagine; super-quick and I always have the ingredients on hand...

Here's how you do it:

  • 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.

Make gravy:

  • 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.


The Voracious Vegan said...

YUM! I make this kind of dish all the time. You are right, the ingredients are always on hand and it never stops making me happy with its deliciousness. Seriously good food!

Trinity (of haiku tofu) said...

Wow, that looks awesome. I wish my mom was vegan!

VeganView said...

OMG that looks amazing! I am making this tonight!