Shown here served with smashed potatoes, buffalo sauce and garlic aioli.
1 block of extra firm tofu
1/2 cup self-raising flour (or 1/2 cup plain flour + 1/2 tsp baking powder)
1/4 cup cornmeal
3/4 cup beer ( I used Sierra Nevada Pale Ale)
Seasoning: cumin, cayenne, paprika, basil, oregano, etc
Salt & pepper, to taste
dipping sauces
Directions:
Drain and press the water out of your tofu - I use my Tofu Xpress tofu press.
Press for about 30 minutes, hen cut it into bite-size pieces.
In a separate bowl, mix together the flour, cornmeal, spices, a bit of salt and pepper, and enough of the beer to make a batter the rough consistency of thick pancake mix.
Cover the bottom of your frying pan with oil. Roll each of the bites of tofu in the batter, then plop into the oil and fry on each side for about 2-3 minutes, until golden and crispy. Careful not to crowd the bites, as you’ll want to use tongs to easily flip them over.
Serve with your favorite dipping sauce.
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