Country Fried Tofu
1 pkg Extra firm tofu
Whole wheat Flour
Seasoning Salt (No MSG)
Vegetable oil for frying
Cayenne pepper sauce
Bleu Cheese/Bleu Cheese Substitute
Drain and freeze, thaw, drain again and marinate. This is key or you will surely end up with the most bizarre-and, not in a good way textured stuff you can imagine.
Slice, cube, julienne-whichever you prefer your tofu
In a bag, mix your breading... 2:1 parts flour to corn meal add your seasoning salt (I used .5 tsp) to the mix and some fresh black pepper
Shake pieces to coat
Heat .5" vegetable oil in small frying pan
Mix your Cayenne sauce with butter/margarine/substitute 1 : 2/3 is your ratio, respectively
I nuked it for 1:30 or just until the butter/margarine/substitute is fully melted
Stir and add to ramekin. You can get out your celery carrots and Bleu cheese/substitute now.
Add your tofu to the heated oil
While tofu is frying, prepare some paper towels or a cheese cloth to drain excess oil.
Brown on both sides, remove from heat, place on cheese cloth/paper towel and sprinkle with Chef's essence while still fresh out of the oil. Say, "Bam!" seriously, it'll make it taste better.
Note: Tofu will toughen upon cooling...do not expect the "meaty" texture at once upon removing it from the oil, once the breading is golden brown, remove. DO NOT overcook...bad business.