Vegetarian and vegan snack: Crispy salt and pepper tofu!

I literally made these delectable little snacks over the past half hour and had to stop eating them so I could blog. OH EM GEE. I love stumbling upon a recipe that will not only use up some ingredients I have sitting around but also fits into my vegetarian diet as a novel, yummy-in-my-tummy snack! I found this recipe through Pinterest as I was trying to find a different way to use up the leftover tofu blocks I had in my fridge. I sifted through a bunch of recipes, but this one caught my eye as it can double as an addition to just about any meal or as a snack in itself. I am SO glad I discovered these little nuggets of joy!

I totally get how people think tofu is unappetizing. Frankly, it doesn't look terribly good in its neutral form.

It's pretty simple: You take your tofu blocks and lay them between paper towels with a plate on top to squeeze out the excess moisture (20-30 minutes). Throw in the veggie or canola oil in a skillet and heat to medium-high. Once the tofu is ready, cube it and dredge it in a mixture of cornstarch, salt, and pepper. Once the oil is hot enough (you can tell by putting your hand above the pan and feeling how hot it is or when the oil looks all swirly in the pan). Slowly place enough cubes of dredged tofu in the skillet, but not so many that you won't be able to turn them to brown on all sides. Once you see the bottoms brown up, use tongs to flip the tofu around (a few minutes on each side) until the whole cube is browned. Take them out, place on a paper towel to remove excess oil, and then enjoy these little bundles of crispy vegan/vegetarian love!

I just adored these since A) I always want to find new ways to utilize tofu B) I can never, ever fry anything correctly. I always use too much oil or never wait until the pan is hot enough. Even Hubby ( a carnivore, yet herbivore 90% of the time since living with me!) really enjoyed them. So there. I dare you not to love them!!!

**These can be froze easily, so you can take them out to add to a salad or pasta or whatever you want.  Let them cool and then bag up and freeze until you need them again. For the actual recipe, click here for Kitchen Treaty, the vegetarian blog I got this recipe from Kitchen Treaty: Crispy salt and pepper tofu