KENTUCKY FRIED TOFU
The answer to any vegetarian’s residual yearnings for fried chicken
Ingredients:
Tofu – 1 lb, extra firm, sliced into 12) 1/8-inch pieces
Nutritional Yeast – 1 cup
Flour (whole wheat, wheat or rice) – 3 Tbs
Peanut Oil – 2 – 4 Tablespoons
Soy Sauce, Shoyu or Tamari – 2 – 4 Teaspoons
Directions:
- Heat a large (11″) flat-bottomed
- Slice extra firm Tofu into thin slices (1/8 inch) and cut those in half to yield 24 pieces – note: 12 pieces easily fit into an 11″ pan
- Press one piece at a time into Nutritional Yeast and Flour mixture, flip and press breading into the other side
- Remove to a side plate or cutting board
- Add enough Peanut Oil to hot skillet to cover bottom 1/8 inch
- When oil is hot, lay the Tofu strips into the pan in two lines across the middle
- Turn heat down to medium
- Begin breading the remaining 12 pieces of tofu – note: bread no more than 15 minutes before frying or breading will become gummy
- Let fry for about two minutes, then rotate the pan and rotate the pieces so outside edges are now on the inside of the pan
- Let fry for about 90 seconds, rotate the pan again, and flip the pieces
- Let fry for another 90 seconds, rotate pan and rotate pieces
- Let fry for one minute, turn off heat, with a lid in one hand and soy sauce in the other, drizzle soy sauce evenly over all pieces, cover immediately with lid to reduce splatter, and wait a minute for pan to stop spitting
- Remove pieces to a paper towels to drain
- Clean pan to fry second batch of tofu
- Fry as before, removing already friend KTF from paper towels to small dishes which allow the pieces to stack upright. This allows for maximum air circulation and helps keep them crispy
Serve with scalloped potatoes and broccoli or asparagus, mashed potatoes and peas, corn on the cob, noodles, rice, in sandwiches, or…..
Tastes even better after refrigeration!
