1. Set tofu on a cutting board that is slightly tilted
to allow water to drain away. Put a plate or some sort of flat weight on it.
Let sit draining for 30 minutes to 1 hour.
2. Cut tofu into 3/4-inch cubes.
3. In a heavy plastic bag, mix nutritional yeast,
arrowroot or cornstarch, and salt. Add tofu cubes and shake until coated.
4. In a heavy skillet, heat 1/2-inch oil until hot, but
not smoking. Drop cubes into hot oil. Cook for 3 minutes, or until golden.
Turn and cook for 3 minutes, or until golden.
5. Using a slotted spoon, transfer to paper towels to
drain. Serve with Tofu Tartar Sauce or Spicy Tofu Mayonnaise (recipes
available in author's book).
