Southern Fried Tofu in Gravy
|Tofu||14 1⁄2 Ounce, frozen, thawed, drained and cubed|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Onion||1 Medium, diced|
|Celery stalks||1 , chopped|
|Carrot||2 , sliced|
|Garlic||1 Clove (5 gm), minced|
|Water||2 Cup (32 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Beef seasoning||2 Tablespoon (McKay's)|
|Quick cooking flour||3 Tablespoon|
1 In a plastic bag, place the flour, salt, pepper, paprika and thyme.
2 Shake well to mix the spices.
3 Add tofu cubes to the bag and shake well to coat the tofu.
4 Remove the tofu from the bag.
5 In a non-stick skillet, heat oil.
6 Saute the tofu in oil until browned on all sides.
7 Remove the tofu from the pan and set aside.
8 In a non-stick skillet, sauté onion until it begins to soften.
9 Add celery, carrot, garlic and 2 cups water.
10 Cover and let simmer for 10 minutes or until vegetables are tender.
11 In a small bowl, mix 1/3 cup water, beef seasoning and flour.
12 Whisk to blend.
13 Add to the skillet and stir until thickens.
14 Add tofu cubes, and coat evenly with gravy, heat through.
15 Transfer to a serving dish and serve hot.