If you are looking for what to make on Thanksgiving for the vegans and vegetarians in your life - this shallow fried crispy sage tofu is it. It tastes like fall, crisps up perfectly, uses none of your precious oven space, plus it will even make some turkey eaters a little bit jealous ;)
15oz.firm tofu, one packaged, drained and pressed lightly
3slices day-old sourdough bread, or one cup breadcrumbs of choice
1handfulfresh sage leaves, stems cut off
1/2 tsp each thyme, garlic powder, fennel seeds, rosemary, nutmeg
salt & pepper to taste
2/3cup cornstarch
2/3 cup plant-based milk of choice
1-2cups sunflower oil, or your preferred oil for shallow frying
Instructions
Pat out the excess moisture in the tofu. Cut it into 12 even square pieces, with each piece about 1/2' thick and 2' wide.
In a high powered blender or food processor, combine the sage, bread pieces and spices. Pulse until you get an even breadcrumb. Season this mixture with salt and pepper to taste.
Put the breadcrumbs in a large shallow dish, put the cornstarch in a similar dish and the milk in a bowl. This is your breading station.
Using one hand for the wet ingredients and one for the dry, first coat each piece of tofu in cornstarch. Then dunk it quickly in the plant-based milk, and then coat it in the breadcrumb mixture. When each piece is coated to your liking, set to the side.
Put a skillet on medium heat and add the oil. You want the oil to be about 1/2' deep in the skillet. Wait until the oil is hot enough to shallow fry, about 325F-350F.
To test when your oil is hot enough, put a tester piece of tofu in the oil. If it sizzles upon contact, the oil is ready.
Use tongs to place 4-5 pieces of tofu in the skillet at a time. Cook for 3-4 minutes on each side, or until golden and crispy. Remove the tofu with your tongs and place the pieces on a paper towel lined baking sheet to drain any excess oil.
