Tuesday, October 21, 2008

Country Fried Tofu

The idea to make a vegetarian version of fried chicken has been kicking around my head for a few weeks.

I cut 1 block of firm tofu into 6 blocks, and pressed them for about an hour to drain out as much water as possible. Then I employed the dry-wet-dry technique.

DRY: corn meal, corn flour, white rice flour, potato starch, old bay, salt, pepper, cayenne

WET: 2 eggs beaten, salt, pepper

DRY: [same as above]

I did the same with some green tomatoes and fried both in a cast iron skillet with about an inch of peanut oil over medium heat until browned. Drained them on a brown paper bag and served with steamed kale, mashed potatoes and a "country skillet gravy" made with diced onions, salt, pepper and half & half thickened with arrowroot powder.

Arrowroot powder is much stronger than I ever expected, and the sauce had to be thinned out a few times, but tasted great.

Only regret - not marinating the pressed tofu in some hot sauce. It could have used a lot more flavor, but a bottle of it on the table was put to good use and there were no left overs, so I say it was a success. (Also the reason that there is no picture - the meal was devoured!)

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