Home • Ricart • Used Inventory • New Inventory • Financing • Ricart News • About Me
© 2008 Ricart Properties, Inc.
© 2008 Ricart Properties, Inc.
| • 1 (16 ounce) package extra-firm tofu, drained and pressed |
| • 2 cups vegetable broth |
| • 3 tablespoons vegetable oil |
| • 1/2 cup all-purpose flour |
| • 3 tablespoons nutritional yeast |
| • 1 teaspoon salt |
| • 1/2 teaspoon freshly ground black pepper |
| • 1 teaspoon sage |
| • 1/2 teaspoon cayenne pepper |
| • Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. |
| • Place tofu in a bowl, and pour broth over the top. Set aside to soak. |
| • In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne. |
| • Warm oil in a large skillet over medium-high heat. |
| • Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. |
| • Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary. |