Beer Battered Buffalo Tofu |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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An uber delicious buffalo tofu that even meat-eaters will love. This is from a blog I love to follow: Ingredients:
4 tablespoons vegan margarine |
1/4 cup frank's red hot sauce |
1 small cucumber, 1/2 chopped 1/2 blended |
1 cup vegan mayonnaise |
2 tablespoons red wine vinegar |
1 tablespoon garlic powder |
1/2 tablespoon celery seed |
1/4 cup chives, chopped |
salt and pepper |
1 cup brown rice flour |
1 cup beer, brown and enough to get the flour to a medium consistency, not too runny |
1 tablespoon old bay seasoning |
1 tablespoon paprika |
1/2 tablespoon garlic powder |
salt and pepper |
8 ounces extra firm tofu |
2 cups panko breadcrumbs |
2 cups rice flour |
16 skewers |
2 celery ribs, for garnish |
Directions:
1. 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.
2. In a medium mixing bowl, combine your creamy cucumber ingredients, doesn’t matter what order, and whisk gently together. put in fridge to cool.
3. Heat your deep fryer to 375 degrees.
4. In a large mixing bowl combine your batter ingredients. whisk together until blended well.
5. 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.
6. Serve with buffalo sauce on the side as well as the creamy cucumber sauce, celery sticks and of course a cold beer.
7. enjoy!
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