Wednesday, October 8, 2008

Spicy Fried Tofu

Perhaps my favorite way to cook tofu. The unbelievable flavors in this dish will make even those most adamantly against soy enjoy tofu.

The trick in this dish is to drain the tofu well before you begin cooking to eliminate as much water as possible! If you don't drain it well enough and the pan accumulates a lot of water while the tofu is cooking, use a spoon to remove some of the water and allow the tofu to cook a little longer until all liquid has evaporated and tofu has a chance to brown up before adding the spices.

2 lbs tofu, drained well and diced into 1/2" cubes
vegetable oil
1/2 tsp tumeric
1 tsp dill
1/2 tsp thyme
1/2 tsp salt
1/2 tsp basil
1/2 tsp cumin
1/2-3/4 tsp curry powder
3 cloves garlic, minced
2-3 TBSP soy sauce
1/4-1/3 C nutritional yeast

Heat 2-3 TBSP vegetable oil in a skillet. Add tofu and fry on medium-high heat stirring frequently for 5-10 minutes until tofu is browned. Reduce heat to medium and add tumeric, stirring well until tofu is coated. Next add dill, thyme, salt, basil, cumin, and curry powder, stirring well between each addition. Add garlic (and a little bit more oil if tofu is sticking) and stir again. Increase heat to medium-high and add soy sauce, stirring constantly. Sprinkle on nutritional yeast and stir well, continuing to cook an additional couple minutes until golden.

Serve over brown rice.

1 comment:

Priya said...

I was in TOFU HEAVEN! Curry powder gave it an unexpected twist.