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.