- 1 lb very firm tofu (I use one labeled "high protein extra firm")
- salt and/or other seasonings
2. Slice the tofu into rectangles about 1/4 - 1/3 inch thick. They will shrink slightly during cooking.
3. Place tofu pieces in the pan (if the oil doesn't sizzle, it isn't hot enough yet). Leave some space between the pieces.
4. Fry each piece until golden brown in the bottom, about 3-4 minutes. You will start to see the edges turning color. Turn and brown on the other side, about 2 minutes or so.
5. Remove from pan to a cooling rack or absorbant toweling. If using salt or other seasoning, do it while the chips are still hot.
Serving SuggestionsThere are lots of ways to use tofu chips. Here are but a few:
1. Use instead of chips for nachos, by melting cheese over the top and serving with guacamole, salsa, and sour cream.
2. Sprinkle with cinnamon and granulated sugar substitute, then use butter and sugar-free syrup or jam, similar to French toast.
3. Use similar to crackers as a vehicle for spreads and dips, or as the foundation for appetizers that might ordinarily go on bread, such as pesto or eggplant spread.
4. Same as above, only sweet - cover with peanut butter and/or sugar-free jam.
5. Sprinkle with hot pepper, or any other spice that strikes your fancy, when hot.
Nutritional Analysis: The nutritional content of tofu varies by brand. Check your package for the exact amount of carbohydrate. In general, 3 oz of raw firm tofu contains about 2 grams of carb, 12 grams of protein, and a little over 100 calories. The oil is an interesting matter - I end up with substantially more oil in the pan than when I started. My impression is that oil must render out of the tofu during frying. In the case of soy oil (loaded with Omega-6 fats), this is a good thing! So, probably the chips end up having fewer calories than they started out with.