1 cup vegetable broth
1 1/2 tablespoons tamari
3/8 cup white wine
1 pound regular extra firm tofu, frozen, thawed, and pressed
1/4 cup wheat flour
1/4 cup cornmeal
1/2-3/4 cup nutritional yeast (I like flakes)
2 teaspoons black pepper
1 1/2 teaspoons thyme
1 teaspoon oregano
2 teaspoons garlic powder
1/4 teaspoon salt, optional
canola oil, as needed for frying
1. Mix together the ingredients for the marinade. Cut tofu into slices desired sized slices. I usually cut a standard size block in to 4 slices. Marinate the tofu in the marinade for at least 1 hour.
2. Toward the end of the marinating period, begin mixing the batter. Combine all dry ingredients and mix well. Take tofu pieces out of marinade, allowing to drip well and dredge them, one by one, in the batter mixture. Be sure to fully cover all sides with the mixture.
3. Allow pieces to sit for 5-10 minutes. Heat oil over medium-high heat. Fry the dredged tofu pieces until golden brown on all sides (about 2-3 minutes on each side).
4. Remove from oil and allow to dry on paper towels. Every few minutes flip the pieces over so all of the excess oil drains off on to the paper towel.
5. After they are all drained off, reheat in a skillet over medium heat to finish browning them and heat through.
I like to make this in the afternoon, then wrap in foil and put in the fridge until dinner. Once you reheat them, they are very crispy and delicious, and the house smells great with all the spices! Enjoy!