From the kitchen of Stephanie Knewasser
Freeze for at least 24 hours:
1 box extra firm tofu
When ready to prepare, slice tofu into 4 equal strips.
Cut each strip into 5 equal pieces.
Place in a strainer for 3 or more hours. The drier, the better.
If still wet, blot with a paper towel.
In a paper lunch bag:
2 tsp taco seasoning
1 Tbsp cornstarch
2 Tbsp flour
the dry tofu
Shake bag to coat the tofu.
Over med heat, in a large pan:
1 Tbsp oil
the seasoned tofu
Add more oil as needed to prevent sticking.
Cook until crispy, turning occasionally, about 10 minutes.
Reduce to low heat.
Add:
1 1/4 c favorite salsa (we like mild and sweet)
1 can black beans, rinsed
1 can reduced fat cream of chicken soup
Cook until warmed through.
Serve over cooked white rice.
Makes 5 servings.
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