Southern fried tofu
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Southern fried tofu
  Southern    Fried    Tofu    Vegetarian  
Last updated 6/12/2012 1:23:47 AM. Recipe ID 57039. Report a problem with this recipe.
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      Title: Southern fried tofu
 Categories: Vegetarian, Main dish
      Yield: 4 Servings
 
      1 lb Tofu, firm
      3 tb Vogue Vegy Base
  1 1/4 c  Flour, unbleached
      2 tb Flour, gluten
      1 ts Salt
      4 tb Spice Blend
      1 tb Canola oil (or other oil)
      1 c  ;water
      2 c  Sesame oil, canola oil or
           -other oil, for frying
           Southern Country Gravy
 
   Drain and rinse the tofu. Slice it horizontally into two even
  pieces. Then cut each of these pieces into 8 cubes. Place all the
  cubes in a bowl and add 1 tbs soup base. Gently mix well and set
  aside.
  
   Stir together 1/2 cup of the unbleached flour and the remaining 2
  tbs of soup base. Set aside this breading mixture.
  
   Mix the remaining 3/4 cup of unbleached flour, gluten flour, salt and
  spice blend. Blend well so the gluten flour does not create lumps.
  Stir in the water and 1 tbs of canola oil. If the gluten flour
  creates lumps, blend the batter in a blender.
  
   Heat the oil in a deep skillet. Dip a piece of tofu into the breading
  mixture and coat it completely. Then dip it into the battter, using
  prongs. Remove and hold it above the batter for abuot 10 seconds,
  tapping it gently against the side of the bowl to release excess
  batter. Then hold about one third of the piece of tofu in the hot oil
  for about 15 secnds to sear the bottom so it won't stick to the pan.
  Release the tofu and let it completely submerge. Repeat for the other
  peices.
   Deep-fry the tofu to a light brown. Remove with a slotted spoon and
  drain on paper towels for 30 seconds. You can place the tofu in the
  oven at 250 degrees for up to 15 minutes to retain crispness.
  
   To serve, pour equal portions of the Southern Country Gravy into each
  plate and set the hot fried tofu into the gravy.
  
   Friendly Foods by Bro. Ron Pickarski/MM by DEEANNE
 




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Recipe ID 57039 (Apr 03, 2005)

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