BREADED, FRIED, SOFTLY SPICED TOFU
This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I've settled on this ratio of spices and other breading ingredients. The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side.
Provided by Miss Sriri
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
- In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
- Warm oil in a large skillet over medium-high heat.
- Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 18.9 g, Fat 17.5 g, Fiber 3.1 g, Protein 16.3 g, SaturatedFat 2.3 g, Sodium 822.7 mg, Sugar 2.1 g
BREADED, FRIED, SOFTLY SPICED TOFU RECIPE
Undoubtedly palatable, you can easily enjoy this fried softly spiced tofu that's packed with mellow flavors and the right crispy crust you are looking for!
Provided by Patrick Jackson
Categories Pan-Fry & Skillet
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cut the pressed tofu into ½-inch thick slices; then cut again into ½-inch wide sticks.
- Place the tofu in a bowl, and pour the broth over the top. Set aside to soak.
- In a separate bowl, stir together the flour, yeast, salt, pepper, sage, and cayenne.
- Warm oil in a large skillet over medium-high heat.
- Remove the tofu sticks from broth, and squeeze most (but not all) of the liquid from them.
- Roll the sticks in breading. (Roll the sticks twice to end up with a fairly dry outer layer of the breading.)
- Place the tofu in hot oil. Fry until crisp and browned on all sides.
- Add more oil if necessary.
Nutrition Facts : Carbohydrate 21.37g, Fat 21.08g, Fiber 6.48g, Protein 25.67g, SaturatedFat 2.20g, ServingSize 4.00, Sodium 619.05mg, Sugar 0.00, UnsaturatedFat 9.80g
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the "Superiority Burger Cookbook" (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the "tofu-fried tofu" sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It's then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it's also achievable in any home kitchen.
Provided by Alexa Weibel
Categories dinner, lunch, sandwiches, main course
Time 45m
Yield 6 sandwiches
Number Of Ingredients 19
Steps:
- Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
- In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
- Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
- Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it's the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
- In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
- To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
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