Directions:
- In a small sauce pan, heat your earth balance on low to medium. once melted, add your hot sauce and emulsify until combined. set aside.
- In a medium mixing bowl, combine your creamy cucumber ingredients, doesn’t matter what order, and whisk gently together. put in fridge to cool.
- Heat your deep fryer to 375 degrees.
- In a large mixing bowl combine your batter ingredients. whisk together until blended well.
- Slice your tofu into 2 in x 1/2 in fingerlings. Roll each skewer into the flour, to the batter to the panko. Add 2 or 3 into the deep fryer and fry for 4-6 minutes, or until golden brown. Remove, drain and let cool. Do this until you have approximately 14-16 fingerlings. Once they are cooled, you can slide the skewer into them.
- Serve with buffalo sauce on the side as well as the creamy cucumber sauce, celery sticks and of course a cold beer.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 545.19 Kcal (2283 kJ) | ||
| Calories from fat | 239.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.57g | 41% | |
|---|---|---|---|
| Cholesterol | 0.67mg | 0% | |
| Sodium | 277.33mg | 12% | |
| Potassium | 268.96mg | 6% | |
| Total Carbs | 63.23g | 21% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 9.58g | 19% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.2mg | 12% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 205.68 Kcal (861 kJ) | ||
| Calories from fat | 90.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 41% | |
|---|---|---|---|
| Cholesterol | 0.25mg | 0% | |
| Sodium | 104.63mg | 12% | |
| Potassium | 101.47mg | 6% | |
| Total Carbs | 23.85g | 21% | |
| Sugars | 0.52g | 6% | |
| Dietary Fiber | 1.38g | 15% | |
| Protein | 3.61g | 19% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.8mg | 12% | |
| Calcium | 31.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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