Last night I made fried tofu for the Tuesday Night Ballers–the first time I’ve had it in many years, and the first time I’ve made it myself. They liked it, or pretended to, and I was glad it turned out the way I remembered it. The smell of making it was a pretty powerful memory trigger.
I ate bacon only rarely until I was in my teens; instead, we always had fried tofu as our bacon substitute, whether on salads, in sandwiches or solo for breakfast. It works very well in each of those roles, but I have no idea what made my parents decide that it was a bacon substitute, because it tastes nothing like bacon (in fact, it tastes like nothing else of which I know). They’re both flat and fried, though, I guess.
Here’s the recipe. I’m calling it this because my mom’s maiden name is Dixon, and that side of the family comprises the only other people I know who make it.
Dixon Family Fried Tofu
- Some Tamari Sauce (similar to soy sauce, but different; look in Asian groceries or health food stores)
- Some Brewer’s Yeast (not regular yeast; check the same health food stores)
- A Hunk of Firm Tofu
- Maybe Some Vegetable Oil
Get out three plates. Cover one with a puddle of tamari and another with a layer of brewer’s yeast. Drain the tofu and place the hunk on the third plate.
Cut slices of the tofu widthwise, as if it were a loaf of bread. Be gentle but firm, so the tofu doesn’t disintegrate, and try to get each slice a little less than a quarter of an inch thick. You probably have enough tamari and yeast to fry the whole block if you want, so cut off as many slices as you plan on eating; two or three is a good for a sandwich or a breakfast side, and one or two is enough to crumble over an individual salad.
Heat up a skillet or a frying pan. You can heat a little of that vegetable oil in there too, if you want–no more than a teaspoon. You can fry without the oil, but it does distribute the heat better than the tamari, so you’re less likely to wind up with little black spots.
Lay each slice flat in the tamari; turn it over several times so it’s covered well, but you don’t have to marinade it. You just want it wet.
Lay those slices in the brewer’s yeast, like you’re breading them (because you are). Do this quickly but well, because the yeast will absorb the sauce and fall off the tofu in clumps if you wait around.
Lay carefully in the skillet and fry until browned. Flip several times to avoid scorching, especially if you’re not using oil, but be careful to avoid the aforementioned clumping problem.
You’ll probably have to add more brewer’s yeast, because it tends to soak up drops of tamari and solidify so it won’t stick to the tofu. Be liberal with both sauce and yeast–they’re providing the flavor. One hunk of tofu serves three to four.