Who doesn't love fried tofu?!
Prep Time: 24-48 hours (for Tofu), 5 minutes
Cook Time: 5-10 minutes
Total Time: 2 Days, and 10-15 minutes
Servings: 2-3
Ingredients
- 1 Block Extra Firm Tofu, twice frozen and drained
- 3 cups Panko Breading
- 1/2 cup Flour
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 1 tsp. Paprika
- 1 cup Water
- Oil for Frying
Instructions
- Tofu Preparation
Remove the tofu from its packaging and drain excess water (for at least 20 minutes). Place the tofu in a container and freeze overnight. Freezing the tofu will change the tofu's texture to be more "chicken" like.
The next day, thaw the tofu and drain excess water. Place back into the freezer for 1 additional day.
After the second day, thaw the tofu and drain the excess water. Now it is ready for frying.
Cut the tofu into 3 rectangles/squares that are half an inch thick.
In a medium sized bowl, combine the flour, baking powder, salt, paprika, and water. Mix well so that the batter has no lumps
In a separate medium sized bowl, place the panko breading.
In a medium or small pan, pour enough oil in the pan to fry (at least half an inch). Heat oil on medium heat.
Next, dip tofu into batter, then coat with panko breading. Be sure to cover the tofu well. Place the tofu into the pan and fry on each side until golden brown. Repeat this step until all tofu is fried.
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