Holistic Health Library

Southern Fried Tofu

Ingredients:

For marinade:
1 cup vegetable broth
1 ½ tablespoons tamari
3/8 cup white wine
Extra water to cover the tofu

For dredging:
¼ cup wheat flour
¼ cup cornmeal
½ -¾ cup nutritional yeast (can use flakes or powder)
2 teaspoons black pepper
1 ½ teaspoons thyme
1 teaspoon oregano
2 teaspoons garlic powder
¼ teaspoon salt (optional)
Canola oil for frying
1 block regular extra firm tofu, frozen and thawed

Directions:
Press all of the water out of the tofu
Mix together the ingredients for the marinade (broth, tamari, wine, and water).
Cut tofu in to slices
Marinate the tofu in the marinade for at least an hour.
Toward the end of the marinating period, begin mixing the batter.
Combine all dry ingredients and mix well.
Take tofu pieces out of marinade, allowing to drip well and dredge them, one by one, in the batter mixture.  Be sure to fully cover all sides with the mixture.
Allow pieces to sit for 5-10 minutes.
Heat oil over med-high heat.
Fry the dredged tofu pieces until golden brown on all sides (about 2-3 minutes on each side).
Remove from oil and allow drying on paper towels. 
Every few minutes flip the pieces over so all of the excess oil drains off on to the paper towel.
After they are all drained off, reheat in a skillet over medium heat to finish browning them and heat through.
Adjust the spices to your liking.