A Tofu Triumph

Tofu, triumph or tragedy? Pretty much, there are no two ways about it. This time it was a triumphant undertaking. The container that slid out of our grocery tote and under the front seat of our vehicle undetected for 3 Arizona heat filled days and nights, tragic...most tragic. I think the car still wreaks. Well, here you go:

Country fried Tofu with Buffalo Sauce Shredded Carrots, Celery Sticks and Bleu Cheese

Country Fried Tofu
1 pkg Extra firm tofu
Corn meal
Whole wheat Flour
Seasoning Salt (No MSG)
Vegetable oil for frying
Chef's Essence
Black pepper

Buffalo Sauce:
Cayenne pepper sauce
Butter/Margarine/Substitute

Carrots
Celery,
Bleu Cheese/Bleu Cheese Substitute

Tofu Must do:
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.

May the force be with you. Winks, laughs.