If you’ve got some firm silken tofu, chuck it in the freezer and make yourself some southern fried tofu. Put on some hammer pants if you want.
- 3–400g firm silken tofu, frozen and then defrosted
- 1/2 teaspoon salt
- 1 pinch each garlic powder, onion powder, and black pepper ((instead of the salt, pepper, onion and garlic powders, you can use 1/2 teaspoon Paula Deen’s House Seasoning)
- 2 cups self-raising flour
- 3 Large eggs
- 1/4 cup water
- 1/2 teaspoon salt (extra)
- 1/2 teaspoon pepper (extra)
- Squeeze your defrosted tofu in your hands until you have wrung out most of the water.
- Place on a plate covered in a paper towel, cover the tofu in a paper towel, cover the lot with another plate, and place something heavy on the top so it can press the remaining water from the tofu. Leave for 1 hour at least.
- chop the tofu into strips or nugget-sized pieces and place in a bowl. Sprinkle over the salt, pepper, onion powder and garlic powder, or house seasoning (you can get the recipe from pauladeen.com) and toss to coat. You could also add some chicken-style broth or stock cube powder at this point (but cut back on the salt if you do).
- In a large bowl beat the eggs with the water, and in another large bowl, mix the extra salt and pepper into the self-raising flour. You could also add whatever herbs and spices you like here – I tend to use lots of pepper in my coating!
- Take the pieces of tofu and dip them into the egg, letting the excess run off, and then coat in the flour mixture. Dip once again into egg, and then into flour.
- Have your frying oil hot enough so that the tofu pieces sizzle and the oil bubbles around them when you put them in. I shallow-fried these in about an inch of oil in a regular frying pan, turning when the bottom was golden brown. They don’t need much cooking, as long as the coating is cooked through.
- Drain on paper towels and sprinkle with salt. Enjoy!
The more seasoning the better in the self-raising flour – don’t be shy now!