Monday, September 29, 2014

MORE "Things to do with gravy..."


Crispy Fried Tofu and Pan Gravy

This is the simplest supper I can imagine; super-quick, I always have the ingredients on hand, my family loves it, and it involves GRAVY...

Here's how you do it:
  • Thinly slice well-drained, extra firm tofu.
  • Gently 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!) in a non-stick pan over medium heat (use a thin puddle of peanut or coconut oil), until crispy and lightly browned, turning as needed.
  • Keep tofu cubes/slices/triangles 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 Marmite or Vegemite (or you can use a brown veggie bouillon powder) 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.

1 comments:

pennilessvegetarianuk said...

I've really enjoyed this series of posts on gravy. I'll certainly be referencing your posts next time I make some for a weekend meal!