We have done a few recipes that involve frying tofu over the last couple years. You can just add this one to the list. It is certainly not rocket science. More of a technique for frying the stuff than anything. But it is a good one to know. This recipe came about as an alternative to a certain colonel's kid friendly fare. Despite the exaggerated eye rolling when the dish was proposed, dinner was an extremely quiet affair. No complaints. Then they went back for seconds, and asked if we could have it again the next day. Take that, you white suited freak!
popcorn tofu
- Extra firm tofu. use the refrigerated kind. We use 2-3 packages, per 4 people.
- oil for frying
- seasoned flour
In a large heavy pot, heat oil over med/high heat. You want the oil right around 350 degrees. Drain tofu, and slice into 1/2" cubes. Do not pat it dry, you need the residual liquid for this to work. Place tofu in a large bowl, sprinkle on seasoned flour tofu a few tablespoons at a time, and gently mix until totally covered. The tofu will be kind of clumpy, this is good. Fry in batches until golden brown, stir it every couple of seconds to make sure it does not stick to the bottom. Drain on paper towels and season again with salt and pepper. Serve immediately with your preferred dip. We like the one below.
seasoned flour
- 3/4 cup A.P flour
- 1 Tb. kosher salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Combine ingredients in shallow bowl. Follow above instructions.
herby buttermilk ranch
- 2 Tb. shallot, minced
- 3 Tb. green onion
- 1 Tb. capers
- 1 cup loosely packed assorted herbs. (this time, we used all flat leaf parsley and it was great)
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 tsp kosher salt
- 1 tsp garlic powder
- Juice of 1 lemon
- 2 Tb white wine vinegar
Combine all ingredients in blender. Zap it until smooth.
Wow - interesting way of using tofu! Thanks for sharing!
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