Chicken Fried Tofu Food

CHICKEN FRIED TOFU

Steps:

• Dice the tofu to your desired size.
• In a large bowl, mix together the 3 tbsp of salt, 1/2 cup of pineapple juice, 2 tbsp of soy sauce, and 1 tsp of apple cider vinegar.Fill the rest of the bowl with water and let sit for 2-4 hours refrigerated.
• Gather the buttermilk mixture and mix them in a large bowl. Place the marinated tofu in the mixture and let sit while you prepare the breading mix.*Note: At the last minute I realized that I was all out of Almond Milk and decided to try subbing for water. Worked great!
• Gather up all of your seasonings along with the flour and nutritional yeast. Whisk together.*Note- I did not have the following seasonings: savoury, sage, dill, marjoram, or coriander. Still turned out great!
• In a pan that's appropriate for frying, fill with enough oil to cover most of the tofu. Set the stove a bit under medium, but not too low. If you have a cooking thermometer, it should stay between 350 and 375. Once the oil is hot (should sizzle when splashed with water), begin frying the tofu by dipping each piece of tofu in the buttermilk mixture, then in the breading, then BACK in the buttermilk and AGAIN in the breading. Cook until golden brown and edges are crispy. Rotate as needed.
• Once finished cooking, remove them from the grease and transfer to a plate covered with paper towels in order to absorb some of the grease. Enjoy! These are so good! You'll love them! Note: These pair very well with BBQ sauce!

CHICKEN FRIED TOFU

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.

CHICKEN FRIED TOFU

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.

MOCK CHICKEN TOFU

Steps:

• Drain tofu well.
• Heat oil in frying pan, preferably a non-stick skillet.
• When oil is hot, add tofu by breaking it into random size pieces about 1" x 1".
• Cook tofu without turning for about 5 minutes.
• Turn tofu and cook for about 4 more minutes on the other side.
• Turn off the heat and add the remaining ingredients.
• First you put in the soy sauce and stir so as to cover all the pieces of tofu.
• Then add the nutritional yeast, spike and black pepper.
• Toss and coat all the tofu pieces.