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.

Crispy Tofu and Brown Gravy...

Cube well-drained, extra firm tofu, and toss with seasoned cornstarch. (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 browned in a thin puddle of peanut 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 down and gradually stir in 1 cup soymilk, then flavor 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. Increase the 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 POUR) gravy over tofu. Enjoy.

Crispy Tofu and Peanut Sauce

One of my kids' favorite ways to eat tofu, and quite possibly the quickest "tofu" dinner I can make. SOOO easy!

Crispy Tofu and Peanut Sauce

peanut or coconut oil
1 package extra firm tofu, drained between paper towels if you do that sort of thing (I don't bother).
2 Tb. cornstarch
salt and pepper (optional)

1 1/2 cups peanut butter
**1 - 2 Tbsp. coconut milk
3 tablespoons water
2 Tb. sugar
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon hot sauce (or to taste)
1 tablespoon minced fresh ginger root
2 cloves garlic, minced (or pressed thru a garlic press)
1/4 cup chopped fresh cilantro (optional)


Heat shallow layer of oil in nonstick skillet.
To prepare tofu: slice into 1/2 inch thick slices, set on paper towels to absorb some moisture. Cut slices into squares and then in triangles (or leave in squares - my kids just like them triangle shaped - it all tastes the same though).
Put cornstarch in a shallow bowl. Season with a little salt and pepper IF desired. Dip in cornstarch, shake excess off, put in hot pan.
Fry until golden brown, turn and fry on other side, remove, drain on paper towels.

For sauce: In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, hot sauce, sugar, ginger, and garlic. Heat over low heat if you want it warmed - I usually serve it cold. Mix in the cilantro just before serving.


Pour sauce over tofu - also YUMMY over veggies, noodles or rice!

And yes - I totally copped out and served this with a generic Asian-blend frozen veggie mix from Trader Joes, tonight - hey, it was still good.

**I freeze leftover coconut milk in ice cube trays and then pop out the cubes into a large ziploc baggie so I can throw a little into sauce and curries when needed, without using an entire can.