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Heat the oil in the skillet. Add the sesame seeds. While these are heating, dredge each slice of tofu in the nutritional yeast flakes until both sides are generously coated. When the seeds start to sizzle, arrange the tofu in the skillet. Drizzle the tamari over the top. Turn the slices and fry on both sides until crispy and brown. This can take anywhere from 15 minutes to 1 hour depending on how you like it. For the gravy, leave the skillet as it is from making the fried chicken tofu. Add the margarine and let it melt. Stir in the flour and yeast until mixed, and let brown a little (but not burn) on medium-low heat. Add your liquid and continue stirring until thickened. Add salt, pepper, and tamari to taste.
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba