Whoever said tofu is bland hasn’t had our Phat Fried Tofu. While not the best for weight watchers, this dish is the perfect antidote if you are craving a certain Colonel’s fried chicken as the taste is quite similar. Created by college students as a cheap meal, not only is this dish heavy on the flavor and great for kids; it won’t break the budget either. We often serve this over brown rice, with lots of steamed broccoli, and sautéed onions and mushrooms to make it healthier, but it will also work over pasta.
- 7-8 ounces of extra firm tofu
- 4 tablespoons of low sodium soy sauce or tamari
- 2 tablespoons of Worcestershire sauce (low sodium if you can find it)
- 1 teaspoon of freshly ground black pepper
- 1/2 teaspoon of garlic powder
- 2 teaspoons of dried red chili flakes
- 1/2 teaspoon of turmeric
- 1/2 cup of nutritional yeast
- safflower or canola oil for frying
- Slice tofu crosswise into very thin slices. If you are using firm tofu (instead of extra firm) cut slices additionally into half so it has a better chance of not breaking apart.
- Mix soy sauce, Worcestershire sauce, pepper, garlic powder, chili flakes and turmeric in a bowl and marinate the tofu for at least 30 minutes.
- Pour nutritional yeast into a plastic bag and add tofu and shake until tofu is coated, reserve remaining nutritional yeast.
- Heat safflower oil in a fry pan to high.
- Fry tofu slices until they brown, sprinkle additional nutritional yeast on top while cooking. Drain on paper towels.
- Optionally you can make a sauce with what remains in the fry pan by continuing to cook the mixture, adding any remaining nutritional yeast, plus some extra to make a thicker sauce.
With rice and veggies, feeds 3 hungry college students