Liam is NOT a tofu fan. He’ll eat tempeh because it’s fermented but he’s a bit leery of tofu’s isoflavones which are estrogen-like compounds and tells me not to eat it. But although he is often right, I often just can’t force myself to listen to him on this topic ‘cause I love tofu so much. And this is a really easy way to prepare it – it’s crispy and flavourful and sometimes you just have to ignore your husband, am I right?
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Beer Vinegar Tofu
Ingredients
Scale
- 1 block of firm tofu
- ¼ cup corn starch
- salt to taste
- 2 tbsp Newfoundland Beer Vinegar
- 2 tbsp soy sauce
- 1 clove garlic
Instructions
- Drain and dry tofu and toss with corn starch and salt.
- Fry in cast iron pan with oil.
- Drain off excess oil.
- Put tofu back in pan with vinegar, soy sauce and garlic for 2 minutes.
