Update to the instructions below: I now deep fry the cubes and they come out looking better and are no work at all - except for straining the canola oil and cleaning the cooktop.

Yay! I learned to flip the contents of a skillet - of necessity, because turning these little cubes of tofu was a bit too tedious! Recipe would be just as good with larger cubes, no doubt. I plan to use these in a pad thai. Alone, they are really delicious. If you've never used nutritional yeast flakes (I get mine at the Hendersonville Food Coop) you're in for a healthful taste treat. Here's the recipe:

Fried tofu is great on it's own or dipped in just about any kind of sauce. You can also use fried tofu in a vegetable stir-fry, fried rice a vegetarian curry or noodle dish, or just about anything. I like to add fried tofu to vegetarian soups and salads for extra protein and a bit of crunchy texture. This Chinese-inspired fried tofu recipe is both vegetarian and vegan.

Ingredients:
• 1 block firm or extra firm tofu ( I used a drained box of already cubed firm tofu from Ingle's, dried off in a flour sack towel.)
• 3 tbsp nutritional yeast
• 2 tbsp flour
• 2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper

Preparation:
Slice the tofu into 1/2 inch cubes.
In a small bowl, combine the tofu with the remaining ingredients, except the oil, and toss gently to coat the tofu well. Or, place all ingredients in a zip-lock bag or covered container and shake well.

Deep fry in about 1 1/2 to 2 cups of canola oil, which you'll filter and save when cool.