Sunday, July 15, 2012

Day 4

Tonight was southern fried Sunday. On the menu was batter fried tofu. It is the crispiest, flakiest, tastiest crusts I have ever eaten. To start you will need:

1 pkg extra firm tofu

1 cup all purpose flour

1 cup bread crumbs

1 tsp baking powder

1 can vegetable broth

Salt, pepper, and cayenne to taste

Enough oil for frying

Start by pressing your tofu, the longer the better. This really helps get the water out and helps the marinade infuse better.

After the tofu is well pressed let it marinate in about 3/4 of the can of broth. Reserve about 1/4 can for later.

Next set up your dry ingredients. Mix of half the flour, half of the bread crumbs, half of the baking powder, salt, pepper and cayenne into a large bowl.

Next mix the other half of the flour, bread crumbs, baking powder, salt, pepper and cayenne into another large bowl. Add the 1/4 of reserved broth to the mixture to make a loose batter. It should resemble thin pancake batter. Add extra water Or broth if the batter is too thick.

Tip: add some hot sauce to the batter for some added flavor and heat.

Next get your oil started. Dredge the tofu into the wet mixture until well coated. Then dredge it in the dry mixture. Once the pieces are well coated, drop the pieces into the hot oil. Cook until the outside of the tofu is crispy and lightly browned.

Not necessary but I like to let the finished tofu sit on a folded paper towel to absorb some of the excess oil.

once finished, plate and enjoy.


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