And so, this is the last meal I cooked last Tuesday before I got sick. This isn't really a recipe as much as it is a method for getting some nice crispy tofu!
One step that I'm leaving out of this is the draining/pressing step, which should happen before you marinate your tofu. The tofu I use is made by The Bridge (http://bridgetofu.com/). If you can get your hands on this stuff, definitely do. It is so creamy and firm it doesn't need to be pressed. People who eat my tofu think I've done something magical to it, but really, I've just used that awesome tofu.
Anyway, the reason behind this meal was the boy was "mmmm"ing over the thought of mashed potatoes and gravy, so I had to figure out a meal around them. I especially do not like mashed potatoes, so it had to be something where I could enjoy an alternate side. And so, I marinated the tofu in a "gravy marinade" ( strongly concentrated unchicken broth, tamari, nutritional yeast, poultry seasoning) which I later thinned with some more water (so the taste wasn't so strong) and then thickened with a roux (so that we weren't pouring broth over our food!) and it multitasked as a really excellent gravy. I had my crispy tofu with cider roasted brussels sprouts and baby carrots and a baked sweet potato. The boy, of course, had mashed potatoes in lieu of the sweet tater. It was really yummy and had a very chicken-nugget esque feel to it. I think next time I'll cut the tofu thinner/smaller, but otherwise this was the best crispy tofu to date.
The method for this was as follows:
Cut the tofu in whatever size you like and marinate it in whatever you like. Put about a cup of rice flour into a large bowl. Season in generously with salt, pepper, and whatever else you like (I used poultry seasoning). Toss the tofu in the rice flour a few at a time to coat, then dip them in the marinade again, then toss them around in the rice flour again until they are thoroughly coated. Heat about a centimeter of oil in a cast iron skillet over medium-high heat and place the tofu in to the pan. Cook the tofu until it's golden brown, then rotate it to another side. Keep browning sides and rotating until all sides are cook. Take out and allow to train a bit on brown paper or paper towels. Enjoy while hot and crispy.