Fried Tofu

“The nutritional yeast gives the tofu a bit of a cheesy flavor, which was so good!I usually don’t like tofu unless mixed into a soup or casserole, but this is REALLY good.I also liked the texture of the tofu fried.I cut the recipe in half, so didn’t have leftovers.Wish I did.Can’t wait to make a tofu sandwich like you suggest, Bergy!”

“Very creative use of nutritional yeast!I cut mine up pretty small, and with the higher breading to tofu ratio they were pretty good chicken nugget analogues.You could freeze the tofu first and add corn starch and/or bread crumbs to the coating to make them even more like nuggets.”

“This was REALLY good.Actually my first experience with nutritional yeast and I loved it.I’m not sure what the spice mixture was- cumin, I know, but my boyfriend concocted it.Delicious and easy.I pressed my tofu for maybe 10 minutes, too.I used canola oil to fry in (couldn’t figure out where I put the olive oil).Excellent, excellent, excellent- we will be making this again…and again…and again… ;)”

“The nutritional yeast is what doesit for this recipe. I used regular sesame oil and a dash of toasted sesame oil tofry the tofu, and also added some extra ingredients to the recipe including minced garlic, a smidgin ofchili paste, lemon peper and some onion flakes. The tofu fried up better once I removed the extra soy sauce mixture from the pan, too. I never have good luck slicing tofu in 1/4″ slices, it tends to break up, therefore I cut the tofu into 1/3″ slices and weighed the slices down for 30 minutes under a cookie sheet with cast iron pan on top of that. This released the water content in the tofu and gives it a light, spongy texture that up to this point has eluded me. I like this recipe because it can be adapted to whatever you are preparing, be it an Italian, Mexican or Asian inspired meal. Thank you for finally allowing me to tackle my fear of frying tofu. The recipe has been handwritten and lovingly added to my collection. Respectfully, Cookgirl”

“I really enjoyed this dish! The tofu came out nice and crispy on the outside and I enjoyed the yeast flavor! I had this with rice I cooked with Bev’s Red-Hot Sesame Dressing. Thanks for a simple delicious recipe!”

“Simple and mild-tasting. I made this twice in one weekend! Good with some sort of sauce to dip it in. I will be making this for myself when my husband has steak or something. I used cumin and garlic, as suggested. I fried it in a nonstick skillet sprayed with cooking spray.”

“AMAZING!!! >br/br/br/br/br/br/br/br/br/br/

“Okay, I’m not a huge fan of tofu. Actually the first time I made it I had to throw it all out because i couldn’t even get it down. But I wanted to give tofu a second chance, so I tried this and it was great. I always hated the texture of tofu but this recipe had a really good crunch on the outside.It tasted a bit like chicken, no joke! I used Cajun seasoning, which made it a tiny bit too salty, I should warn anyone that make this to not use a seasoning that contains salt, there’s already enough salt from the soy sauce. The only reason I’m not putting five stars is I think you should add a step for pressing the moisture out of the tofu. Some people who are new to tofu may not know about doing that. And I know not everyone presses their tofu but personally I find it disgusting when there’s too much moisture. Other than that, the recipe was great. Thank you for helping me love tofu!”

“Fried Tofu?I was hesistant at first given the non-nutritious connotation that fried foods are usually associated with, however I used peanut oil to fry my tofu to rid it of added fat.I also threw it on a couple slices of bread with some honey BBQ sauce, and it tasted just like a good old fashioned BBQ chicken sandwich.Firming the tofu was so easy using a press I got from TofuXpress, it made the prep so much easier.”

“Sooooo good. Used flour, garlic powder and cumin. For the wet I used soya sause and little oyster sause. My family loved it. Great snack for my 1 yr old and my3 yr old.”

“I wasn’t particularly impressed by this recipe. It was alright, but there are a lot of better ways to eat tofu. This was pretty bland and needed a lot of dressing up.”

“These turned out good, but it’s probably operator error on my part. I think next time I’ll cut the rectangles into squares next time because a few of them fell apart. Mighty tasty though. Mmm!”

“Tasty!I’ve made this recipe a few times and tried different things.I always press the tofu for 30 minutes before I cut it.The first time I tried this with corn starch after reading other reviews and recipes.I felt with the corn starch it needed more seasoning and was just okay-tasting.I went to Whole Foods and got some nutritional yeast for my second go at this.I’ve never used it before, but what a difference in this recipe!Yum.I used a combination of Mrs. Dash and McCormick Season All as my seasoning.Much nicer flavor that time.I enjoyed this a lot and will make it in the future.Thanks for posting, Bergy, this is a winner.”

“So good. I used Bragg’s liquid aminos and trader joe 21 salute seasoning.So easy and fast.”

“This recipe was so good! I didn’t have the yeast so I substituted with flour and mixed in cumin, garlic powder, salt and pepper.”

“I love this recipe. Thanks so much for sharing.. Any excuse for me to use cumin and I’m there.”

“Holy moly. This was wonderful! I’ve never made fried tofu before, but I will continue to do so. My entire family (vegans and nonvegans) loved this recipe. I added spices of garlic salt, pepper and ground fenugreek and it was awesome. This is a permanent recipe for sure. Thanks for posting it!”

“Thanks for your note that this makes a great sandwich.We really enjoyed this as a sandwich filling much more than by itself.We also preferred it with the cumin and garlic added.Thanks for the nice recipe. :)”

“I’m mixed here. When I first tried it, I was excited about the taste, but then I think the yeast got to me a bit.I did like them… perhaps next time I will use Nutritional flakes?Also, I couldn’t figure what to put them with. I used Tarragon Mayo and that wasn’t too bad.Anyway, thanks for your recipe, I will tinker until it’s perfect for us.”