Tofu Munchies

"This is a combination of several recipes that I have tweeked to my own liking. Freezing the tofu is not required, but it makes it more meat-like, if that is an issue. A wonderful sangeovese and your favorite homemade salsa completes this yummy hors d'oeuvre!"
 
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Ready In:
23mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Combine flour, chili powder, cumin and yeast in a shallow container.
  • Cut tofu into 1/2 inch strips and marinate in broth.
  • Squeeze most, but not all, of the marinade out of the strips and roll in flour mixture.
  • Fry over medium heat in the oil until they are crispy, turning to make sure all sides are cooked.
  • Drain on paper towels.

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Reviews

  1. Instructions were confusing. I had to research freezing tofu http://chinesefood.about.com/od/tofurecipes/ht/Freezing-Tofu-How-To-Freeze-Tofu.htm<br/><br/>Then I didn't know what the marinade was. I'm guessing it was supposed to be the beef broth (which in my opinion defeats the purpose of the tofu). I used veggie broth. <br/><br/>All in all, decent recipe. Just hard to follow.
     
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RECIPE SUBMITTED BY

A former journalist and wine consultant, I'm now on disability because I have MS. I am passionate about children's advocacy issues, Marc Chagall and international cuisine. My biggest pet peeve is people in the grocery checkout line who "forgot just one little thing" and leave the line, holding everybody else hostage until he or she finishes shopping. I enjoy helping my friends NCMystery Shopper, Mama's Kitchen and Chef V co-host the Beverages forum here on Zaar. Look forward to seeing everyone there!
 
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