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.


Anonymous 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!