The most delicious Tofu you've ever eaten! I'm not kidding! This is the tofu that made me go from tofu hater to tofu lover.
The biggest trick is you’ve got to press the tofu. Once all of the tofu-y water is out of it, the texture is so much more agreeable and pleasant. I used chickpea flour in the coating, but any type would work. Typically, I enjoy these with brown rice, steamed greens and some herbs or cut tomatoes or something. They’re delicious on salad or solo with a bit of hot sauce too.
MARINADE 1/2 cup tamari 1/2 cup apple cider vinegar 1/4 cup filtered water 2 tbsp olive oil
COATING 1 cup nutritional yeast flakes 1/2 cup wheat germ 1/2 cup gluten free flour of your choice (I like chickpea) 2 tsp fine sea salt 1/2 tsp ground black pepper 1 tbsp garlic powder 1 tsp smoked paprika
1 (227g) package firm or extra-firm tofu 2 tbsp grape seed oil
Press the tofu: cut the slab into 1/2 inch thick pieces, crosswise (shorter pieces). Lay a kitchen towel across a cutting board and place the tofu pieces across the surface. Fold the towels over top, place a large book or another cutting board over towels. Place something heavy on top to draw out the moisture in the tofu. Leave this setup for about half an hour.
In the meantime, mix all of the marinade ingredients in one dish and all of the coating ingredients in another.
Remove tofu pieces from pressing setup, cut them in half and place in the dish with marinade mixture and cover. Leave this for at least 15 minutes. If marinating for longer than half an hour, place in the fridge.
Heat the oil in a large non-stick pan over medium heat.
Remove tofu pieces from marinade and toss in the coating mixture, shaking off excess.
Place tofu pieces in the hot oil, being careful not to overcrowd the pan. Rotate the pan around to encourage even browning. Flip pieces with tongs once browned on one side.
When thoroughly browned on both sides, remove from pan onto a paper towel lined plate.
Repeat with remaining pieces.