Living in the Midwest, we tend to eat a lot of meat, potatoes and of course, dairy. So, learning about alternative food sources has been really interesting. I have found that keeping an open mind produces the best results.
Today's experiment: fried tofu.
We have eaten tofu before, but not with much success. I have just chopped it up (cold) and served with a little soy sauce and ginger. My daughter ate some, but not every time I served it. Them I was stuck with all this tofu and didn't have a plan. I've been reading cookbooks galore about dairy-free eating. So I have plenty of tofu recipes in hand. I also have been reading cookbooks that aren't dairy-free (a dairy-free recipe slips in here and there). I recently read Make it Fast, Cook it Slow
, by Stephanie O'Dea and found a great recipe for sweet and sour tofu. I decided to de-construct it for the first introduction of it. But after I tasted the sweet and sour sauce I bought from the store, I changed plans completely. Yuck! I took her directions for frying the tofu and that was all. I then served with BBQ sauce. They tasted like chicken nuggets. Yum and very, very easy!
1 inch cubes of tofu (as much or little as you want)
1 Tbsp dairy-free margarine (I used Earth's Balance)
1 Tbsp cornstarch (less if necessary)
1. Melt dairy-free margarine on medium heat.
2. Place tofu and cornstarch in plastic baggie. Shake.
3. Shake off excess cornstarch and place tofu in butter.
4. Fry for 5 to 7 minutes. Flip.
5. Fry for 3 to 5 minutes longer. They will be slightly browned.
**Serve with BBQ sauce, honey, sweet and sour sauce, soy sauce, or your favorite sauce.**