HOW TO MAKE FRIED TOFU PLANKS
I don’t deep fry anything. I don’t like the dangers it presents in a small living space, but also the high fat content. I reserve my deep fry cravings (if you can call them that) for eating out. This is, however, one of the ways I pan-fry tofu at home. Give it a try! The coating is gluten-free!
Makes 1 package of tofu planks – 10 for this recipe.
Tofu Coating Mix:
1/2 c. arrowroot powder
1/4 c. rice flour
1 t. salt
1/4 t. black pepper – fine grind
1 t. smoked paprika
1 t. garlic powder
1/2 t. turmeric
1 t. dry mustard
1/2 t. baking soda
Place tofu coating ingredients in plastic container, cover and shake well to thoroughly disperse all ingredients evenly. Transfer to wide shallow bowl.
12 .3 oz. pkg. extra firm Silken tofu, sliced into 10 equally wide planks.
2-3 T. extra virgin olive oil
Bring out a cooling rack.
Lay one plank of tofu at a time in coating mix. Press gently into flour, then carefully turn plank over and press the opposite side of tofu into flour. Lift gently and very slowly brush off excess flour – there won’t be much. Then lay coated planks on wire rack.
Repeat with remaining nine tofu planks. Leave tofu planks on rack on counter for at least 30 minutes to give the tofu a chance to moisten the coating. Longer is fine if you get distracted with some other task.
When you get back to the tofu, coat both sides again and lay out on wire rack for at least more 30 minutes.
In extra-large skillet, over medium heat, melt 2-3 tablespoons extra virgin olive oil.
When oil is very hot, place 5 of the planks in the fry pan and cook till browned on one side before lifting, adding a little more oil, turning and browning on second side.
Turn carefully. Transfer to wire rack. Repeat with remaining planks.
Notes: I use a higher viscosity oil than canola, vegetable or corn so that the tofu does not absorb it as readily. It still does of course, but not so fast and it enhances the overall flavor of whatever you’re pan-frying.
Use whatever type of tofu you want. I had the Silken type on hand. Had it been soft I wouldn’t have coated it to fry, since they are fragile. A thicker, denser tofu is best. I used what I had on hand with good result.
Upon making a sandwich on a lightly toasted English muffin with ketchup and pan-fried onions, it created a fried egg type of texture and feel with a little crispy.
If you wait too long, the crispy exterior will soften, however, it is still good. In fact, I saved some for the next day and I thoroughly enjoyed it, even though it had lost most of its crisp. The texture was still firmer than with no coating at all and still enjoyable. Fresh out of the pan, leftover, even cold – all good.
FRIED TOFU AND ONION ENGLISH MUFFIN
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