Breaded, deep fried tofu??!
I'm having a HUGE craving for this right now!. I made it about a year ago, but did it the same I used to make home made chicken nuggets!. (Before vegetarianism!.!.!.) I coated the tofu in water ( to be healthier), instead of eggs (what I normally used for the chicken), which I would use this time, and then breaded it with those bread crumbs and some seasonings!.!.!.however, when I put it in the deep fryer, a lot of the breading came off!.!.!.which I thought might be due to using water and not eggs!.
But what are some suggestions for cooking this!? Pre-cubed tofu or not!? Eggs/egg whites to coat it or something else!.!.!.Some ways to keep the breading to stay on!.!.!.
THANKS!Www@FoodAQ@Com
But what are some suggestions for cooking this!? Pre-cubed tofu or not!? Eggs/egg whites to coat it or something else!.!.!.Some ways to keep the breading to stay on!.!.!.
THANKS!Www@FoodAQ@Com
Answers:
I am a former chef and make a faux parmesan with firm tofu, to make the crumbs stick make a batter with either potato starch or cornstarch, water, seasonings and a few crumbs, like a medium thick pancake batter, cut the firm tofu, dredge it in starch (potato, corn or tapioca) then the batter, and seasoned crumbs and you can repeat the batter and crumb process twice, then refrigerated it to hydrated the crumbs, what I do is use a non-stick pan with a spray of veg oil or you can shallow fry with more oil and lightly fry them keeping them warm in the oven, for the nuggets what you can do is quickly cook them to brown and then finish them in oven!.
For my parm dish I make a really nice tomato/basil/garlic sauce and use if for me a fresh mozzerella, I am a lacto-ovo veg, but you can use soya type cheeses, to get them to melt, I have found if grate them toss them with a bit of oil, to moisten them then grill them they do look and taste like there dairy cousins!.Www@FoodAQ@Com
For my parm dish I make a really nice tomato/basil/garlic sauce and use if for me a fresh mozzerella, I am a lacto-ovo veg, but you can use soya type cheeses, to get them to melt, I have found if grate them toss them with a bit of oil, to moisten them then grill them they do look and taste like there dairy cousins!.Www@FoodAQ@Com
I've always just coated it in seasoned flour!. I think tofu is wet enough by itself without being dredged in water or egg first!. I've never had a problem with panfrying it this way but I've never deepfried it!.Www@FoodAQ@Com
buy firm tofu cut into cubes(if like it salty, cut it into cubes, soak in salt water for 2 hours)!. pat dry, then deep fry in very hot oil in high heat for 5 - 8 mintues or till golden brown!.Www@FoodAQ@Com
grill/bake instead of frryingWww@FoodAQ@Com