Crispy fried tofu. Oh, it’s possible. And I’m eternally grateful to Mark Bittman. For the best results, slice it thin. Mine was about 1/4″ thin, just thick enough to avoid falling apart. He also suggests frying in a neutral oil, but I didn’t do that. Tofu needs flavor help if it’s gonna sit on my plate. A good olive oil, salt, and pepper, and it is divine.


Crispy Fried Tofu (based on the recipe in How To Cook Everything Vegetarian)

Slice 3 or 4 pieces crosswise from a brick of firm tofu, about 1/4″ thick. Pat dry as much as you can. Sprinkle somewhat liberally with salt and fresh cracked pepper. Heat two tablespoons fruity olive oil in a 10″ sautĂ© pan over medium heat. When the oil begins to shimmer, add the tofu. Let fry for at least five minutes. When medium golden brown, turn the slices and allow it to fry for another five minutes or so. Serve over your favorite wilted greens.



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