|Chicharrones are bits of deep-fried pork belly much beloved in Latin America. This adaptation offers veg*ns the same greasy, chewy goodness.|
|Yield||about 2 cups|
|Directions||Combine soy sauce, liquid smoke, garlic, and vinegar, then stir in the tofu pieces. Let marinate for about 15 minutes, stirring or shaking occasionally.*
Line plate with paper towels and set next to the stove.
Heat oil and test its readiness by dropping in a tiny piece of tofu. When it sizzles and quickly browns, add about ½ cup of tofu pieces and fry until brown, about 4-5 minutes. Turn each piece and brown the other side. Transfer to paper towels and repeat with remaining tofu.
Serve hot as a snack, mix into rice, roll up in a tortilla along with some beans… the sky’s the limit!
|Notes||*My tofu was so spongy that it immediately soaked up every bit of the marinade, so I didn’t need to stir it.
Recipe from Viva Vegan! (read my review).
|Key to abbreviations and conversions|