FRIED TOFU is a staple dinner food around here. It is fast and easy to make, and goes well with a pasta dinner, rice, or any other grain, served with some steamed vegetables (including the ever-important daily dark green leafy vegetables) and maybe some sauce or gravy, or a dash of a store bought dressing or hot sauce.
Buy extra firm tofu. Be sure the store you are buying from understands how to handle and store tofu. It should smell fresh and beany when you open the package, not off in any way. Nasoya, Vitasoy and Soyboy are my local favorites. Other parts of the country will have their own. In Vermont there is a small company making tofu locally. It costs twice as much, but I like to buy some from time to time to keep their enterprise going, and to support local agriculture and industry. The aseptically packaged extra firm tofu doesn't work as well for this. Fried tofu needs to have a little body to it, and the Morinu tofus are too custard-like for this particular application.
