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 |
Time | 45 minutes |
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Ingredients |
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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.
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Appetizers & Side Dishes / Easy Recipes / Kids' Recipes / Latin American Recipes / Mexican / Tex-Mex Recipes / Quickies / Vegan Recipes
Tofu Chicharrones
