Someone once asked me why sliders are called “sliders.” Of course, I had no clue. The best thing to do during these situations is to make up something and be very confident in your delivery. Well, I’m not sure if it’s the best thing to do, but that’s what I did. “Oh, I think they’re called sliders because the cooks used to just slide it across the counter to the customer when the dish was ready.” My friend detected my nonsense in a heartbeat. Legend has it that the word “sliders” was coined by the U.S. Navy to describe how easily those small greasy burgers slid right off the griddle. Wherever that word came from, we’re going to take the concept of a slider and turn it right on its head. Starting with tofu. It’s National Soyfoods Month, so we’re going to make tofu the highlight of our sliders instead of the traditional greasy mini beef patty. I know some of you are thinking it’s blasphemous for me to sub the beef for tofu, but believe me, these the crispy tofu we’re about to make is so delicious, you’ll forget about the beef. Plus, let’s ditch the cholesterol and lower that saturated fat for a day. First, you’re going to want to use some firm or extra firm tofu. Drain the water and wrap the entire block of tofu with paper towels. We just want to get rid of the excess water before we pan fry the tofu. Then, slice the tofu to about 1/3-inch thick, and we’re ready to go!
