20.May.2008 You say Potato, I say Tofu.
inspired by this post, I just had to make my own batch. and it works: after some time spent under the broiler, they do indeed come out crispy. as well as, you know, deliciously addictive.
16 ounces (454 g) extra-firm tofu (thoroughly pressed), or super firm tofu even
1 tablespoon (6 g) curry powder
1-2 teaspoons coarse sea salt
1 teaspoon dried basil
1 tablespoon (15 ml) agave nectar
2 tablespoons (30 ml) peanut oil
Cut tofu into sticks, like you would cut potato fries: the less “girth” they have, the less amount of time will be required for them to get crispy.
Place tofu sticks on a lightly greased baking sheet.
Whisk marinade ingredients together in a small bowl, and pour onto tofu sticks, using your fingers to make sure they’re completely slathered.
Broil as long as it takes for the tofu to be crispy: it took 20 minutes in my toaster oven for it to happen.