Beer Battered Buffalo Tofu Recipes

BUFFALO TOFU 'WINGS'

Steps:

• Slice tofu into 6 slices. Lay flat onto a clean kitchen towel. Fold towel over to cover tofu completely. Cover with a baking sheet and set a 3- to 5-pound weight on top. Press tofu for about 30 minutes.
• Combine cornstarch, flour, bouillon, garlic powder, and cayenne powder in a shallow bowl. Pour soy milk into another bowl.
• Cut each slice of tofu in half, for 12 'wings' total. Dip each slice in soy milk; roll into the cornstarch mixture. Place coated slices on a plate.
• Heat oil in a large saucepan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7 to 10 minutes total. Add hot sauce and margarine to the saucepan and stir to coat the tofu.

BEER BATTERED TOFU

Steps:

• Mix beer and flour in a bowl until you have a thin batter. Sometimes this uses more or less flour. Just adjust until it looks like a thin pancake batter.
• In a second bowl, mix remaining 6 ingredients.
• Cut tofu into 1/4 inch thick slices. I got about 10 or 12. Place slices on 1 piece of paper towel then place a couple of paper towels on top of the slices and pat to dry a little.
• Heat oil in heavy skillet or cast iron pan until one drop of water splashed in spits around the pan.
• Carefully dip slices of tofu in beer batter shaking off the excess. Place in cornmeal mixture and tap each side to get coating to stick.
• Place in hot oil and fry until golden about 3 minutes each side. Remove from pan and place on paper towels to drain.
• Serve with tartar sauce or sweet chili sauce.

BUFFALO TOFU SANDWICHES

Steps:

• Place tofu in a microwave-safe bowl; heat on defrost setting for about 10 minutes. Cut into 4 slices no more than 1/2-inch thick each.
• Arrange tofu slices side-by-side on paper towel-lined cutting board. Wrap paper towel around the tofu. Place a plate on top; set a 3- to 5-pound weight on the plate (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
• Mix corn flakes and cayenne pepper together in a bowl. Place flour and egg substitute in 2 separate bowls.
• Heat oil in a skillet over medium-high heat. Dredge the tofu slices in the flour, the egg substitute, and then the corn flake mixture; immediately place slices in the skillet. Cook until crisp and lightly browned, about 3 minutes per side. Drain on a paper-towel lined plate. Pour out excess oil and crumbs from the skillet.
• Melt buttery spread in the skillet over low heat. Turn off the heat and mix in the hot sauce. Dip tofu in the sauce briefly until coated on both sides.

BEER BATTERED BUFFALO TOFU

Steps:

• In a small sauce pan, heat your earth balance on low to medium. once melted, add your hot sauce and emulsify until combined. set aside.
• In a medium mixing bowl, combine your creamy cucumber ingredients, doesn't matter what order, and whisk gently together. put in fridge to cool.
• Heat your deep fryer to 375 degrees.
• In a large mixing bowl combine your batter ingredients. whisk together until blended well.
• Slice your tofu into 2 in x ½ in fingerlings. Roll each skewer into the flour, to the batter to the panko. Add 2 or 3 into the deep fryer and fry for 4-6 minutes, or until golden brown. Remove, drain and let cool. Do this until you have approximately 14-16 fingerlings. Once they are cooled, you can slide the skewer into them.
• Serve with buffalo sauce on the side as well as the creamy cucumber sauce, celery sticks and of course a cold beer.
• enjoy!