Fried Chk'n Tofu
2 (12-ounce) containers extra firm tofu, cut into 1-1/2" x 1-1/2" cubes
Bragg's Liquid Aminos
flour (choose the healthiest white)
It doesn't get any easier than this. Basically, you can make as much or little as you need -- the same goes for the seasoning!
I prefer extra firm tofu in everything, so feel free to used firm. I wouldn't recommend anything softer -- may make it difficult to work with. With Extra Firm, you don't even really have to drain it.
1. Cut the blocks of tofu into approx. 1.5 X 1.5" cubes. With the block on a cutting board oriented like it was packaged, I usually cut it once crosswise, then downwise twice, then downwise the other direction three times. It sort of looks like a rectangular Rubik's Cube.
2. Put tofu in a large ziploc bag and squirt it with Bragg's to marinate for 5 to10 minutes (or less). Then pour in the flour, parsley, and season salt to cover and season. Shake it all together to coat completely. (I've added pepper or lemon pepper in the past and it was great. You really can customize it to your tastes.)
3. In a large frying or cast iron pan, heat your oil and fry the tofu until golden brown on all sides. Remove to drain on paper towel and eat! Serve with ANYTHING, but it's a great Souther meal with sauteed greens and roasted sweet potatoes.
Source of recipe: My take on a Whole Foods hot bar item. Fried Chicken was one of my fave foods as a meat-eater.