This recipe for low-carb, flavorful cast iron pork chops is quick and easy to make. As an added benefit, this sauce tastes fantastic on both beef and chicken. The mustard in this sauce is not at all overbearing, which surprised me because I’m not the biggest fan of any kind of mustard.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 (12 ounce) package extra-firm tofu
- 3 tablespoons nutritional yeast
- 2 tablespoons all-purpose flour
- 2 teaspoons garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Drain and press tofu between paper towels until fairly dry. Slice tofu into strips or 1/2-inch cubes.
- Combine nutritional yeast, flour, garlic powder, salt, and pepper in a resealable plastic bag. Add tofu pieces in batches and gently shake until coated.
- Heat oil in a skillet over medium heat. Add tofu in batches and cook, turning to brown all sides, until golden brown and lightly crispy, 4 to 6 minutes. Drain on a plate lined with a paper towel to absorb excess oil.
- The leftovers can be stored in an airtight container for 4 days.
Reviews
Very easy to make — you can substitute spices or add spices as to your taste too. I used Italian Spices — made it really good
My daughter loves this fried tofu as a snack, served with soy or ponzu sauce on the side. I also like to add it to my lunch salad.
This was the first time I ever made tofu and I was really surprised at how good it tasted. I think next time I’m going to add onions and peppers to add a little bit more flavor that’s more to my liking. But overall I’d make it again!