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Beer Tofu

What you need: 

1 cup cornmeal
1 tablespoon paprika
1 tablespoon garlic pepper salt
1 tablespoon parsley
1 (12 ounce) can American beer
1 1/2 cups unbleached white flour
1/2 (14 ounce) block extra firm tofu, pressed and sliced 1/4" thick (I use White Wave)
3/4 cup soybean or sesame oil, divided

What you do: 

1. Mix cornmeal and spices together in a big bowl, set aside.
2. Put the vegan beer a large bowl and gradually add the flour (you may not need to use all of it) until it creates a batter that drips off of a spoon, runny like pancake mix. Set aside.
3. Dip slices of tofu into beer batter, and let any excess drip off of it. Dredge dipped tofu in cornmeal mixture, make sure it's covered really good.
4. Heat 1/2 the oil in a large pan on medium heat until it crackles when water is flicked into it. Fry 1/2 the tofu until it is golden, and drain on paper towels. Fry remaining tofu with remaining oil.
Source of recipe: This is a twist on a recipe my granny taught me as a kid to make fried catfish. I like to eat it with veggie sour cream and pickles. Goes great with more beer.

Preparation Time: 
15 min
Cooking Time: 
Servings: 
2-5

SO HOW'D IT GO?

As many people said, this recipe has potential. I added LOTS of spices to the cornmeal mix (garlic, onion powder, salt, pepper, mustard, spicy seasoning, chives, parsley, red pepper, cayenne, lemon pepper, garlic and herb seasoning, and seasoned salt) and it was STILL missing something -- so be very heavy-handed with the spices. I marinated the tofu in veggie chicken broth (I wanted mine to be more like chicken than fish), then baked it a little before dipping it in the batter. This made them too chewy, though, so I don't recommend that. I fried the first few but then had an oil accident and so I baked the rest. They tasted exactly like the fried ones, and it's easier and healthier, so I'll be baking from now on. Just be sure to brush some oil over them. I baked them for about 8 minutes on each side at 400 degrees. Also, I used a whole block of tofu, so I doubled the batters as well, but that was completely unnecessary - I had so much left over. Oh, and it is very dry, so make sure you have something to dip it in. Anyway, long story short, this COULD be a good recipe, but it needs work. :-)

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Agree with someone else above who said there was great potential in this recipe! A lot of it came out well.

The tofu though, was just pretty much "raw" in the center. I think it would be great to flavor the tofu (marinade) and then bake it a bit first so its flavorful. Then batter and fry.

Next time I'll try that and then update!

I had this with some thick cut fries and tartar sauce. Thanks for the recipe!

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a bit of a modification to the flour mix that might be enjoyed by some as far as the spices goes:  Try substituting corn flour for the white flour, add a bit of onion powder, mustard flour, white pepper, instead of garlic salt use garlic powder and sea salt and a bit of cayenne.  I used to work in a seasoning factory, and that's about what went into the fish fry mix.  You'll have to work with ratios of the other ingredients on your own, but I will say that as for salt it's typically 10 perent salt to the amount of flours.  Good luck and enjoy.

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Anonymous

Great with Annie's Smoked BBQ sauce! ;)

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This one's definitely a keeper, goes well with tomato sauce as a dipping sauce. Delicious!

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my two favorite things, beer and tofu, together at last!

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