Southern Fried Tofu

31 May

Tofu, cut into 8 ‘fingers’ per block – thawed frozen tofu is the easiest to work with, because it has more structural integrity. The dredging and flour mixture is enough for about 2# of tofu.

Dredging Mixture
2 Tbsp 3 Tbsp soy sauce
2 Tbsp soy milk
1 tsp yellow mustard

Flour Mixture
1/2 cup flour
1/4 cup nutritional yeast
1/4 cup cornmeal
1 tsp paprika
1/2 heaping tsp Goya Adobo
1/2 tsp poultry seasonings
1/4 tsp black pepper
1/4 tsp baking powder

Oil for deep frying

Mix the various mixtures. Dredge tofu in soy sauce mixture, then coat in flour mixture. Deep fry at 375′ (aka, really hot) for 6-7 minutes, in batches, making sure that all the tofus are completely submerged in the oil, until they are darkish brown and crispy. Drain on paper towels and newspaper or layers of dish towels. Serve immediately or serve cold.

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