Curry-Coated Fried Tofu
12 oz firm or extra-firm tofu (I use the kind in an aseptic package)
1 tablespoon nutritional yeast
1/2 tablespoon yellow curry powder
Open the tofu and drain as much water out of the box as possible. I usually only use half of a 12 oz package, then slice up the rest and store in water. Cube into uniform pieces and set aside.
Fill a medium frying pan with 1/2 inch of canola oil and put on medium-high heat. The oil should be really hot for a clean fry!
On a small plate, mix up your spices to create an even layer for dipping. You can modify the spice ratios to your taste (I like a lot of curry and usually end up matching the amount of nutritional yeast :]).
Coat your tofu in the yeast mixture and add all your cubes, wide side down, into your oil. The coating prevents most of the spattering, but be careful as you start to fry, since some moisture can still escape to the oil.
Fry each side for about two minutes, flipping them all at once with a big spatula to keep them cooking even. Drain on a paper towel.
Enjoy with chopsticks on top of fresh noodles, rice, or even some Top Ramen. It's great with veggies and topped with liquid aminos and hot sauce!
Source of recipe: This is my take ballyhoo's Yummy Breakfast Tofu, modified for stir fry!