Crispy Tofu "Chicken" Steak with Chicken Gravy

Steps

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1. 1
   Squeeze excess water from the tofu and freeze it to make the texture more compact. This step may be skipped if in a hurry.
   ▶ ≈1:34
2. 2
   Thaw the frozen tofu, squeeze out excess water again, and use paper towels to absorb remaining moisture. Cut into serving-sized pieces.
   ▶ ≈2:06
3. 3
   Prepare the marinade by mixing Knorr Chicken Cube and Knorr Liquid Seasoning together, then pour over the tofu and let it absorb.
   ▶ ≈3:12
4. 4
   Make the gravy: melt 3 tablespoons of butter over medium heat, slowly add 1/4 cup of all-purpose flour while stirring, and cook until it turns brown to create a brown roux.
   ▶ ≈4:12
5. 5
   Add one Knorr Chicken Cube to the brown roux and mix, then slowly add water while stirring to dissolve any lumps.
   ▶ ≈4:55
6. 6
   Season with 1/4 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and ground black pepper. Mix well and simmer until the gravy becomes smooth; adjust the thickness with water if desired.
   ▶ ≈5:21
7. 7
   Prepare the breading mixture by combining 3/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/4 teaspoon baking powder. Season with salt and ground black pepper and mix well.
   ▶ ≈5:52
8. 8
   Beat 2 eggs together in a bowl.
   ▶ ≈6:14
9. 9
   Squeeze excess liquid from the marinated tofu. Dredge it in the flour-cornstarch mixture, dip it in the beaten egg, then coat it again in the dry mixture for a double coating.
   ▶ ≈6:34
10. 10
    Heat oil to the right temperature and fry the tofu, cooking each side for about 1-2 minutes. Flip and fry the other side for another 1-2 minutes.
    ▶ ≈6:48
11. 11
    Remove the tofu from the oil and drain. Once the oil temperature rises again, return the tofu for a second fry, cooking each side for about 2 minutes more to achieve extra crispiness.
    ▶ ≈7:37
12. 12
    Transfer the fried tofu to a serving plate and drizzle with the chicken gravy. Serve and enjoy.
    ▶ ≈8:18