Cheesy Fried Tofu

Oh my God. This is one of the best things I’ve ever made. I had Daiya cheddar left from my Mexican Pizza, and couldn’t face another burrito (I’ve been eating them all week for lunch). I already planned on making collard-green-style Swiss chard, so that lead me to thinking about my Southern dinner the other night. Then it hit me, cheesy fried tofu. I couldn’t find a recipe for it online so I decided to just add cheese to my fried tofu batter. This recipe is for one serving, but is so simple it can easily be multiplied to feed more people.

Tastes better than chicken.

Cheesy Fried Tofu
1 block extra firm tofu
2 tbs soy sauce
2 tbs flour
Pinch of salt and pepper
1/4 cup+2tbs flour, (I used rice, but any kind is fine)
1/2 cup soy milk, unflavored
1 tbs nutritional yeast
1/2 tbs soy sauce
1 tps yellow mustard
3-5 shakes of Tabasco sauce
1 tps garlic salt
Pinch of pepper
1/4 cup vegan cheddar cheese (try Daiya)
Oil for frying

Drain the tofu.

Place several sheets of paper towels on a flat, clean surface. Put the tofu on the paper towels, then place some more paper towels on top. Now get something heavy (I use my science textbooks, my mom uses stone bookends) and place it on top. This will squeeze out all the liquid so it will get a denser texture when cooked. Leave this for at least an hour, but the longer the better.

Next, place the tofu in a freezable container and freeze over night.

Drained, frozen, thawed, and marinated.

The next morning, place it on the counter to thaw.

Once fairly thawed, sliced in half lengthwise so it’s like 1/4 inch thick steak. I normally don’t like to cut tofu into steaks, but I figured the cheese would stick better to a bigger piece. Since I am only cooking for me, I put one half back in the fridge for another day. Pour the 2tbs of soy sauce over both sides and let it marinade for at least a half an hour.


In a small bowl, mix together the 2 tbs of flour with the salt and pepper.

In another bowl,  mix together the remaining ingredients. It should make a chunky batter.

Heat the oil in a skillet over medium-high heat. The oil is ready when some water sprinkled in sizzles and bounces right out.

I don’t know why the batter looks more yellow in this one…

Now time to fry. First, coat both sides of the tofu steak in the dry flour mixture.

Pile it on, get a nice thick crust.

Next dip it into the cheese mixture. Make sure it is thoroughly coated in a thick layer.

I had some butter in the pan too, that’s why the oil is a bit brown.

Next place in the hot oil. Cooked on both sides until golden brown and crispy.

I was so eager to try the tofu, I almost forgot to take final pictures! It was crispy and gooey, just like I imagined. I loved it with spicy Southern-style Swiss chard. Best fried tofu ever.

I hurried through the photos because I wanted to try it so bad!

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