This Southern Fried Tofu recipe transforms simple firm tofu into a crispy, satisfying centerpiece that rivals traditional comfort food. The secret lies in a two-step breading process: a savory paste made with vegy base and flour, followed by a seasoned gluten-flour batter that ensures a thick, crunchy exterior. Once deep-fried to a perfect golden brown, the tofu is served smothered in rich, homemade Southern country gravy. The contrast between the tender interior and the shattering crust makes this dish irresistible. Its an excellent option for meatless Mondays or hearty weeknight dinners, offering bold flavors and textures that please both vegans and omnivores alike. Simple ingredients come together to create a meal that feels indulgent yet wholesome.
Southern Fried Tofu
Description
This Southern Fried Tofu recipe transforms simple firm tofu into a crispy, satisfying centerpiece that rivals traditional comfort food. The secret lies in a two-step breading process: a savory paste made with vegy base and flour, followed by a seasoned gluten-flour batter that ensures a thick, crunchy exterior. Once deep-fried to a perfect golden brown, the tofu is served smothered in rich, homemade Southern country gravy. The contrast between the tender interior and the shattering crust makes this dish irresistible. Its an excellent option for meatless Mondays or hearty weeknight dinners, offering bold flavors and textures that please both vegans and omnivores alike. Simple ingredients come together to create a meal that feels indulgent yet wholesome.Ingredients
Directions
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Drain and rinse the firm tofu thoroughly.
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Slice the tofu horizontally into two even pieces, then cut each piece into 8 cubes.
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Place the tofu cubes in a bowl and add 1 tablespoon of vegy base. Gently mix to coat and set aside.
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In a small bowl, stir together 1/2 cup of unbleached flour and the remaining 2 tablespoons of vegy base to create a thick breading paste. Set aside.
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In a separate large bowl, mix the remaining 3/4 cup of unbleached flour, gluten flour, salt, and spice blend.
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Stir in the water and 1 tablespoon of canola oil to the dry mixture. Blend well to ensure no lumps form from the gluten flour. If necessary, use a blender to achieve a smooth batter consistency.
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Heat the frying oil in a deep skillet over medium-high heat.
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Dip a tofu cube into the breading paste, coating it completely.
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Next, dip the coated tofu into the wet batter, ensuring it is fully submerged.
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Lift the tofu out and hold it above the bowl for about 10 seconds, tapping it gently against the side to release excess batter.
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Carefully lower one-third of the tofu piece into the hot oil to sear the bottom for about 15 seconds, preventing it from sticking.
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Gently release the tofu so it submerges completely in the oil.
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Repeat the coating and frying process for the remaining tofu pieces.
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Deep-fry the tofu until it reaches a light golden brown color.
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Remove the tofu with a slotted spoon and drain on paper towels for 30 seconds.
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Serve immediately by placing the hot fried tofu on plates and pouring equal portions of Southern Country Gravy over them.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1394.2kcal
- % Daily Value *
- Total Fat 124.6g192%
- Saturated Fat 28.0g140%
- Cholesterol 0.0mg0%
- Sodium 4876.6mg204%
- Total Carbohydrate 62.7g21%
- Dietary Fiber 2.2g9%
- Sugars 0.2g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To retain crispness while waiting to serve, place the fried tofu in a 250F (120C) oven for up to 15 minutes.
Ensure the oil is hot before adding the tofu to achieve a crispy exterior. If the oil is too cool, the batter may absorb oil and become greasy.
The "gluten flour" mentioned is vital wheat gluten, which adds chew and structure to the batter. If unavailable, you can increase the unbleached flour slightly, though the texture will differ.
Southern Country Gravy is not listed in the ingredients but is essential for the final dish. You can make a vegan version using vegy base, flour, and vegetable broth.
