Sunday, September 25, 2011

Deep-Fried Spicy Tofu with Ranch Dressing

I really try to eat healthy on a regular basis but sometimes I get cravings for the not-so-healthy-stuff...everything in moderation right?  While we were in Portland visiting family, we went to a restaurant and my husband ordered Tofu Buffalo Strips as an appetizer.  They were really good, but I knew that I could improve on the recipe.  So I decided to make my own version and they were really yummy...flavorful, spicy, crunchy on the outside, and soft as a pillow on the inside.  Totally addicting--dipping them in the ranch dressing and popping them in your mouth.  It will be a long time before I make these again, or at least until my cravings get the best of me!

For my ranch dressing recipe, click on the link.  To make the crunchy coating for the tofu, I set up a breading station:  seasoned flour, seasoned Ener-g Egg Replacer and seasoned panko bread crumbs.  I seasoned the flour and the bread crumbs with garlic powder, paprika, cayenne, salt and pepper.  I seasoned the egg replacer with vegan "chicken" flavored seasoning, salt and pepper.  For the red sauce, I purchased a bottle of Louisiana Hot Sauce, heated it and seasoned it with garlic powder and Earth Balance Buttery Sticks.

For the tofu, I pressed firm tofu in a TofuXpress for 2 hours and patted it dry with a paper towel.  I cut the tofu into 2x2" squares, dredged the pieces in flour, egg replacer and panko, and then deep-fried them at 350 degrees until golden brown.  I then tossed them with the spicy red sauce and served them immediately, along with the ranch dressing, celery and carrot sticks.

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