Even though my son has given up on his vegetarianism for now I am still trying to do 90% or so vegetarian diet for all of us. We do dairy, eggs and seafood. But, even the egg consumption has dropped way down. We used to use 2 dozen eggs every 10 days or so. Now we are using less than a dozen every two weeks. I don’t think we are ready to give up butter and cheese quite yet but I think we will slowly work towards that too.
I have been reading hundreds of food blogs lately. Yes, really hundreds. I hope I am not coming across as preachy as many. Just because I do something one way I want to encourage you to find a way that works for you and your family. I am not going to tell you that you should be eating vegetarian, not eating carbs with protein or eat only organic. These are the types of things I am reading in 2/3 of the blogs. If it works for you GREAT! But, find what works for you.
We love snack/appetizers in our house. Especially when watching the football games on television, having a family game night or just for fun on the weekend. My family loves to have a meal of appetizers a couple of times a month. I like it because I love making little bites of several different dishes.
This is my continuation in learning how to cook with tofu. I have had a few successes and a few disasters but the one good thing is that they all tasted pretty good.
We tried to cut the pieces all the same but some were a bit thicker than others. This worked out perfectly as my daughter liked the harder, crisper pieces and my son preferred the thicker, softer pieces. I liked the mixture it reminded me of real wings in that some are crisper than others when you eat them.
I served this with a choice of crumbly blue cheese dressing or creamy Parmesan dressing.
These would make a great football snack or a dish for a teen party that has a vegetarian. They can also easily be made vegan.
- 1 (16 oz) package extra firm tofu, drained and dried
- olive oil, for frying
- cornstarch, for dusting
- Frank’s Red Hot Sauce
- powdered garlic
- butter, melted or to make it vegan use olive oil
- Cut the drained and dried tofu into steak fry size rectangles. I had 32 pieces from 16 oz.
- Sprinkle the tofu with cornstarch. Gently roll it on the plate to coat with cornstarch.
- Heat olive oil over medium heat in a large skillet. Once hot add the tofu in 3 batches to cook. Allow each side to brown, about 2-3 minutes per side.
- Remove once fully browned to paper towel covered plate to blot grease.
- Stir together Frank’s Red Hot Sauce, powdered garlic and melted butter (or olive oil) to taste. The more hot sauce you put in the hotter the sauce gets.
- Brush all cooked tofu with sauce. Serve hot!