Crispy Tofu Cubes
Star Tested This is the best tofu ever and I’ve already promised to make it for my vegetarian daughter Lucy at Thanksgiving. Eat the marinated cubes raw if you like, but they’re even better if they’re coated and cooked. Eat them on their own and in rice or noodle bowls, salads and wraps.
Nutritional yeast is sold in most supermarkets, usually in the organic/healthy section, but is also on bulk and health food stores. The crispy tofu coating was recently made gluten-free, with corn starch replacing wheat germ. I got 48 cubes from a 350-gram package of tofu. Marinated Tofu Cubes:
1/2 cup (125 mL) apple cider vinegar
3/4 cup (175 mL) tamari
1/4 cup (60 mL) water
1 block (12 to 16 oz./340 to 450 g) extra-firm tofu, cut into 3/4-inch (2-cm) cubes
Crispy Tofu Coating:
1 cup
(250 mL) large flake nutritional food yeast 1/2 cup (125 mL) corn starch or wheat germ
1 tbsp (15 mL) garlic powder
1/4 tsp (1 mL) each: fine sea salt + freshly ground black pepper
For frying: Oil (sunflower, canola or coconut) For marinated tofu, in bowl, stir together vinegar, tamari and water. Add tofu. Turn to coat. Let stand at least 15 minutes or cover and refrigerate up to 2 days. (You can eat these raw or cover with crispy tofu coating and pan-fry.)
For crispy tofu coating, in medium bowl, whisk nutritional yeast, corn starch or wheat germ, garlic powder, salt and pepper. Use immediately or store in airtight container at room temperature in cool, dry place. Makes 1-1/2 cups (375 mL).
To cook, remove tofu cubes from marinade, discarding liquid or reserving for a second marinade.
Place about 3/4 cup (175 mL) crispy tofu coating, or more as needed, in shallow bowl. Add tofu pieces and toss until completely coated.
In large frying pan, heat 1/2-inch (1-cm) oil over medium heat. Cook tofu until evenly browned, about 1 to 2 minutes per side. Alternately, you can do this in batches in a small saucepan with several inches of oil so the tofu is submerged.
Makes 4 servings. jbain@thestar.ca