We are having a rainy weekend here in Los Angeles. With rain comes that urge to cook and enjoy traditional comfort food. Typically that would lead to chicken and dumplings, pot pie, or something along those lines. All I had to make this happen was a block of organic sprouted tofu, so I gave this a whirl. The secret to making tofu taste great lies in two simple steps: 1) You need to press the tofu, and 2) you need to marinate it. The marinade should always have an acidic base with flavors that compliment whatever theme you are going for. You should never use oil in your tofu marinade. Since tofu contains a lot of water, and is packed in water, it will naturally repel anything that has oil mixed into it. My experience has been that oil free marinades absorb into tofu the best, resulting in a variety of uses. In this case, I used vegan chicken flavoring to conjure up the experience of eating a chicken fried steak. It came out delicious, tender on the inside, crispy on the outside. This is easy to make, but you need to allow for about 90 minutes to press and marinate the tofu.
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“chicken” fried tofu steak
1 block (about 8 oz.) organic sprouted tofu (any tofu will work with this recipe), cut into slices as pictured
1/4 cup “Not Chicken” vegan chicken flavored broth
2 tbsp. tamari or liquid aminos
1 tsp. onion powder
1 tsp.garlic powder
2 tsp. nutritional yeast
1 tbsp. Italian seasonings or herbes de provence, or mix up thyme, oregano & parsley
1 tsp. smoked paprika
Sea salt & pepper to taste
1 cup potato starch, or corn starch (I used potato starch)
Any high heat cooking oil for pan frying
First, press your tofu. This can be done by lining a baking pan or plate with a tea towel and a layer of paper towels, then arranging slices of the tofu, then placing another layer of paper towels, and then another tea towel on top. Place a second pan or plate on top of the towel covered tofu slices, so that the tofu can be squeezed between the two layers. Place cans of food or books on top so that it applies a fair amount of pressure to the tofu. Let it sit for at least 30 minutes.
While the tofu is pressing, make your marinade by mixing all the ingredients except for the salt, pepper, and potato/corn starch, and the cooking oil. Mix well. When the slices of tofu are done pressing, arrange them in a shallow pan with the marinade so that they can all marinate evenly. Marinate for at least 30 minutes, turning over once or twice.
Heat the oil in a large skillet or sauté pan on medium-high heat. Pour the potato starch into a bowl. Working quickly, place a piece of marinated tofu into the potato starch and coat well on all sides with the starch, place directly into the pan and pan fry on both sides until it is brown and crispy. Sprinkle salt and pepper while cooking. Repeat with all the tofu, cooking as many as you can in one pan at a time, without burning or damaging the tofu when you flip it over.
Enjoy immediately with your favorite comfort sides like mashed potatoes and gravy, peas and carrots, or mashed yams. The photo on this article has them pictured with creamy smashed potatoes & kale, and mushroom ragout.
"chicken" fried tofu steak
Ingredients
- 1 block organic sprouted tofu (about 8 oz.) cut into slices as pictured; any tofu will work with this recipe
- 1/4 cup "Not Chicken" vegan chicken flavored broth
- 2 tbsp. tamari or liquid aminos
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. nutritional yeast
- 1 tbsp. Italian seasonings or herbes de provence or mix up thyme, oregano & parsley
- 1 tsp. smoked paprika
- Sea salt & pepper to taste
- 1 cup potato starch or corn starch (I used potato starch)
- Any high heat cooking oil for pan frying
Instructions
- First, press your tofu. This can be done by lining a baking pan or plate with a tea towel and a layer of paper towels, then arranging slices of the tofu, then placing another layer of paper towels, and then another tea towel on top. Place a second pan or plate on top of the towel covered tofu slices, so that the tofu can be squeezed between the two layers. Place cans of food or books on top so that it applies a fair amount of pressure to the tofu. Let it sit for at least 30 minutes.
- While the tofu is pressing, make your marinade by mixing all the ingredients except for the salt, pepper, and potato/corn starch, and the cooking oil. Mix well.
- When the slices of tofu are done pressing, arrange them in a shallow pan with the marinade so that they can all marinate evenly. Marinate for at least 30 minutes, turning over once or twice.
- Heat the oil in a large skillet or sauté pan on medium-high heat. Pour the potato starch into a bowl. Working quickly, place a piece of marinated tofu into the potato starch and coat well on all sides with the starch, place directly into the pan and pan fry on both sides until it is brown and crispy.
- Sprinkle salt and pepper while cooking. Repeat with all the tofu, cooking as many as you can in one pan at a time, without burning or damaging the tofu when you flip it over.
- Enjoy immediately with your favorite comfort sides like mashed potatoes and gravy, peas and carrots, or mashed yams. The photo on this article has them pictured with creamy smashed potatoes & kale, and mushroom ragout.
Notes
