I fried up the rest of the tofu in bacon fat for my tomato salad this afternoon, but I keep eating it like a snack. This is the most amazing thing since the invention of bacon itself.
1 block firm tofu (I used silken, and it was quite a spatterfest, but it worked fine, firm would just cook faster)
1 tablespoon bacon fat melted in a nonstick pan
Have a spatter screen handy
Salt, pepper, seasoning of your choice
Cut the tofu into small cubes, place in the hot oil, cover with spatter screen as it fries at medium high heat. Stir frequently... Cook till it's pretty crispy, about 20 minutes for me. You're not really *cooking* it, just reducing moisture and making a crust, so it should make steam and pop and nearly be self-turning from the mini steam explosions.
Drain, season and serve for a snack. For salad croutons, you can make this several hours in advance as long as it's crispy all around.
Postscript: Next time add Romano or Parm
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