CHICKEN FRIED TOFU
Having lived in Texas, I got to know Chicken Fried Steak intimately.... specifically from a fast-food joint called Grandys. So in an effort to recreate that Texan comfort food I loved, I made this Chicken Fried Tofu. And oh man y'all - it IS good!
Provided by Chuck Underwood
Categories Comfort Food
Time 1h
Yield 3
Number Of Ingredients 26
Steps:
- Drain tofu and slice into 3 equally-thick steaks (about 1/2" thick)
- Wrap the Tofu Steaks in paper towels and place something heavy on top to press out as much moisture as possible.
- Press and drain for at least 20 minutes, changing paper towels as needed.
- Whisk all dry ingredients together in a bowl, then spread evenly in a flat, shallow pan for dredging. Set aside.
- Whisk all dry gravy ingredients together and then pour into a large skillet. Toast dry ingredients for 1-2 minutes over med-low heat, then slowly stir in 3 cups of almond milk.
- Whisk to remove any lumps and stir often as it begins to thicken.Once the gravy has thickened to a thick, gravy-like consistency, remove from heat and set aside. ( It will thicken even more - thin with more almond milk if necessary)
- Whisk all dry ingredients together in a small bowl.
- Also, whisk either lemon juice or vinegar into almond milk to make the 'buttermilk'. Pour into the dry ingredients and mix until smooth.
- Pour batter into a flat, shallow pan.
- Preheat oven to 400 degrees F and place a wire cooling rack on top of a baking sheet.
- With one hand place a Tofu Steak into the batter. Brush batter evenly to make sure it's evenly coated. With the same wet hand, place the battered Tofu into the breading.
- Using your other (dry) hand, spoon or scoop the breadcrumbs evenly over the Tofu until evenly coated. Place Tofu Steak on pan.
- Bake at 400 degrees F until brown and crispy, about 30 minutes.
FRIED CHICKEN AND MASHED POTATOES
Fried chicken is something you must know how to make. In this recipe you'll learn how to build a tasty, crispy crust and check for doneness. It's the perfect finger food to serve at your next picnic.
Provided by Jonathan Waxman
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the chicken: Put the buttermilk in a large bowl and set it next to your cutting board; as you cut pieces off the chicken, add them to the buttermilk. With a sharp knife, remove and discard the wing tips (or reserve for stock). Cut the wings from the chicken. Cut the thigh and leg away from the body; split this section into three pieces by separating the drumstick and then cutting the thigh in half. Repeat with other thigh and leg. With kitchen shears, snip off the rear and the back bone. Push down on the bird to break the breastbone; cut the breasts into 4 pieces.
- Season the buttermilk and chicken mixture with a healthy pinch of salt, the paprika, and the Tabasco. Stir to combine and coat the chicken. (The chicken can be cooked right away or marinated overnight.) Fill the oil to ¾-inch (2cm) deep in a large skillet and heat over medium-high heat.
- For the mashed potatoes: Peel the potatoes, cut into large chunks, and add to a large pot of simmering salted water. Cook at a low simmer until tender, 35-45 minutes. (Do not boil.)
- Combine the cornmeal, flour, ½ tablespoon (9g) salt and a generous amount of black pepper in a strong paper bag. Remove the chicken pieces from the buttermilk marinade (reserving the marinade) and transfer them to the paper bag. Shake the bag to coat the chicken thoroughly.
- Whisk the eggs into the remaining marinade; return the floured chicken pieces to the marinade and stir to coat again. In batches, transfer the chicken pieces back to the paper bag and shake to coat with the flour mixture again.
- Starting with the biggest pieces, place the chicken in the hot oil and fry until cooked through and golden-brown, 18-20 minutes, turning every 5 minutes. (Depending on the size of your skillet, you may need to fry in batches.) Adjust the temperature to make sure the heat is constant. Transfer cooked chicken pieces to a paper towel-lined plate and season with salt. Serve the chicken hot or at room temperature. (To reheat cold chicken: Place on a tray and into an oven at 300 degrees F for about 20 minutes, to crisp up the skin.)
- Drain the potatoes, reserving 1 cup (240ml) of the cooking liquid in the pot. Place the potatoes back in the pot and add the cream and butter; bring to a simmer over medium-high heat and mash with an old-fashioned potato masher to desired texture.
- Mound the mashed potatoes on a rimmed platter and serve with the fried chicken.
CHICKEN FRIED TOFU WITH MOM'S BEST EVER MASHED POTATOES
This delicious meatless version of a southern classic will knock your socks off! The crunchy, smoky tofu is the perfect combination on top of creamy mashed potatoes. If this dish doesn't make you nostalgic, I don't know what will!
Provided by Jackie DeSana
Categories Dinner
Time 55m
Number Of Ingredients 25
Steps:
- Place peeled and chopped potatoes into a large pot and fill with water. Bring to a boil and boil until the potatoes are soft. When they are soft, drain them and set them aside.
- While the potatoes are boiling, start on your tofu. Heat the oil in a large deep pan. You'll need three wide shallow bowls for the batter ingredients. Place the beaten egg in one bowl, breadcrumbs in the other and in the last add all of the spice ingredients to the flour and mix it together. Dip each tofu strip into the egg, then the flour/spice mixture, back into the eggs and then into the breadcrumbs. Ensure all sides of the tofu are covered in breadcrumbs and place into heated oil. Cook for 3-5 minutes on each side. The tofu should be turning crispy and golden brown. Place cooked tofu on a plate and set aside.
- Use the same pan you cooked the tofu in to make the gravy. The leftover browned breadcrumbs and batter make the gravy amazing! Add the butter to the pan and melt it. When the butter is melted, add in the flour and whisk. This will start to clump up into almost a paste, whisk continuously for about 2 minutes. Begin adding in the almond milk slowly while whisking the entire time. It helps to pour with one hand and whisk with the other and pour it over in a slow drizzle. If you have a kitchen helper, you can have them pour while you whisk continuously. Whisk in the broth after the almond milk and then add salt and pepper. Continue whisking for about 5 more minutes. The gravy may appear to be kind of runny at first but DON'T PANIC, it thickens up, I promise.
- Finish the potatoes by placing the cooked potatoes into a large bowl. Using a mixer (either a hand mixer or stand mixer) beat the potatoes until they are smooth. Add in the cream cheese, sour cream, garlic, garlic powder and almond milk and continue to beat the potatoes until all the ingredients are incorporated. If you're using a hand mixer, be sure to use a deep bowl so the potatoes don't fly out at you. If they are still too thick add more almond milk a little at a time until you reach your desired consistency. Add in the salt and pepper and more garlic powder if you wish.
- Serve this dish as one big comfort food bowl! Mashed potatoes topped with tofu and smothered with delicious gravy!
VEGAN FRIED "CHICKEN" (MADE WITH TOFU)
Crispy vegan fried "chicken" is a perfect plant-based recipe. The easy double breading is seasoned perfectly, and marinated tofu creates a juicy, flavorful "meat" that really does taste just like chicken.
Provided by Jasmine Comer
Categories Main Course
Number Of Ingredients 15
Steps:
- Place package of tofu in freezer. Once frozen, remove from freezer and defrost fully. Repeat process.
- When tofu is fully thawed a second time, open package and drain all liquid. Press tofu to remove any remaining liquid, then break tofu into bite-sized pieces.
- Place tofu pieces in large bowl and pour vegetable broth over them. Set aside.
- In one medium bowl, mix together milk and apple cider vinegar. Set aside.
- In separate medium bowl, mix together flour, cornstarch, onion powder, smoked paprika, garlic powder, Italian seasoning, cayenne pepper, black pepper, and salt. Set aside.
- In cast-iron skillet, heat ½" of oil to 350°-360° Fahrenheit. Set up wire cooling rack over thick layer of paper towels to catch excess oil. Alternately, line large plate with paper towels.
- Dip tofu pieces into milk mixture, then dredge in flour blend. Tap pieces on side of bowl to shake off excess flour, then dip in milk and dredge in flour a second time. Shake off any excess flour.
- Place battered tofu in oil and fry until golden brown, approximately 6 to 7 minutes, turning every 2 minutes or so.
- Transfer fried tofu to wire cooling rack. Repeat until all tofu has been fried. Let cool and serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 391 kcal, Carbohydrate 64 g, Protein 18 g, Fat 7 g, SaturatedFat 1 g, Sodium 1443 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 6 g
STIR-FRIED CHICKEN WITH TOFU AND MIXED VEGETABLES
Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
Provided by CYNTHEALIU
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
- In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
- Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 11.8 g, Cholesterol 20.3 mg, Fat 6.4 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 1.2 g, Sodium 547.9 mg, Sugar 3.4 g
FRIED CHICKEN WITH MASHED POTATOES AND GRAVY
Comfort food at its best--not for dieters though! We served this with brocolli but I think it would be better with green beans or another "comfort food" type of vegetable. The original recipe (Bon Appetit October 2006) used sausage in the gravy an chilies in the potatoes and gravy which we skipped. The chicken requires a 4-hour soak (I put my chicken in to soak in the morning and it was ready to make at the end of the day). This is also an easy recipe to divide or multiply depending on how many you will be feeding, however the leftover chicken freezes wonderfully for chicken salads. Order of preparing dinner is: (1) soak chicken, (2) boil potatoes and start to heat oil to fry chicken, (3) fry chicken and start gravy and finish potatoes and cook vegetables. Gravy can be made ahead and reheated before serving.
Provided by ellie_
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut chicken breasts horizontally, almost in half and place in bowl or marinating dish. Pour buttermilk over chicken. Cover and refrigerate for at least 4 hours.
- To make gravy:.
- Heat oil in large saucepan over medium high heat. Add onion and saute until onion is golden (6-8 minutes). Stir in flour and worchestshire sauce, cook 2 minutes more, stirring. Stir in cream and milk. Reduce heat to medium and simmer for 5-8 minutes, stirring constantly. Stir in green onions and thyme. Cook stirring until gravy is thick (2-5 minutes). Season with salt and pepper. Can be made ahead and heated before serving.
- To make pototoes:.
- Place potatoes in a large pot, add water to cover. Boil potatoes until tender (15-20 minutes). Drain. Transfer to large serving bowl. Heat half and half and butter in a small saucepan over medium heat until butter melts. Add warm butter/cream to potatoes and mash potatoes. Stir in sour cream. Keep warm until serving.
- To make chicken. Drain chicken. Whisk flour salt and pepper in a bowl or pie dish (I used a pie dish). Dredge chicken in flour mixture.
- Over medium heat, add oil to skillet to measure 1 1/2 inches (or to cover chicken). Heat oil over medium-high heat until candy thermometer registers 375-degrees F. (or how I test the oil is sprinkle water on oil - if it splatters it is ready). Add 3 chicken breast pieces at a time, frying until golden, turning once (8-10 minutes). Drain on paper towels. Repeat with remaining chicken.
- Rewarm gravy before serving.
Nutrition Facts : Calories 1889.4, Fat 98.3, SaturatedFat 57.7, Cholesterol 482.5, Sodium 2439.9, Carbohydrate 143.4, Fiber 10.6, Sugar 12.5, Protein 106.7
CHICKEN FRIED TOFU
Make and share this Chicken Fried Tofu recipe from Food.com.
Provided by VegBear
Categories Lunch/Snacks
Time 27m
Yield 4-6 cutlets
Number Of Ingredients 4
Steps:
- slice tofu into cutlets about 1/4 inch thick.
- press the water from the tofu cutlets for about 15 minutes.
- coat cutlets in nutritional yeast.
- in a large skillet (cast iron works best) heat oil over medium-low heat. when oil shimmers add tofu, dropping a small amount of shoyu onto each cutlet.
- when the cutlets get brown on the bottom (4-5 minutes) flip and brown on the other side.
- serve with gravy and enjoy.
Nutrition Facts : Calories 172.2, Fat 8.6, SaturatedFat 1.5, Sodium 249.5, Carbohydrate 11.2, Fiber 6, Sugar 0.7, Protein 17.6
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