Buffalo Tofu Sandwiches. Frying the tofu in the oil may not be the healthiest thing in the world, but it's such a damn good sandwich, who cares.
All righty, here's the first recipe. Bear with me, because I don't do a lot of measuring when I cook, but it's something I am gonna work on. I am pretty good when it comes to baking, kinda need to measure so you don't get garbage outta the oven.
1 lb. Extra firm tofu (when I say extra firm, I mean super, hella mega firm tofu. If you have to weigh it down for a while to drain it, do it.) those that live in Hampton Roads area, try Twin Oaks tofu, very firm, very dry.
1/2 c. flour
1/4 c. corn flour
1-2 tsp. black pepper
1 tsp. garlic powder
3 TBSP corn starch, with the water added, as you would for thickening.
1/4 c. water
1/4 cup Texas Pete's Hot Sauce
1/4 c. Earth Balance margarine (pick whatever brand you want, I prefer Earth Balance.)
1 TBSP agave nectar (or honey, if you hate bees, I hate bees, so I use honey, but I don't wanna hear about from the bee's rights faction)
1 tsp. vinegar
(optional) 1/2 tsp. super hot sauce you may possess (I use Scorned Woman)
Stand the tofu up on it's side, cut into 4 pieces, so you have 4 pieces that are the same height and length as a full pound of tofu, but are one-fourth as thin. I know, it sounds like I am speaking to a child, but I just want it to be clear.
In a bowl, stir together the flour, corn flour, pepper and garlic powder. Stir in the corn starch/water mixture. SLOWLY add water. You want the batter to be thick, so it sticks big time to the tofu. If you have ever made muffins, that's about how thick you want the batter.
In a large frying pan (I use my cast iron frying pan) pour in about 1/2 inch of vegetable oil. Heat over medium high heat. After it's been heating for a bit, drop a bit of batter into the oil, it should start sizzling and browning, it's ready.
Dip each piece of tofu in the batter, making sure to fully coat the tofu in batter. Gently, so as to avoid ouchy oil burns, place the tofu in the pan. Fry for 3-4 minutes, then turn over and fry for another 2-3 minutes. Lay some paper towels on a plate. Remove tofu from pan and put on the paper towels, so it soaks up the excess oil.
In small saute pan, over medium-low heat, heat the hot sauce, add the margarine. Stir it so the margarine combines with the sauce. Add the vinegar and agave, give it all a really good stir so it's all incorporated. Let it simmer a bit so it reduces slightly. Remove from heat.
Once the sauce has cooled a for a few minutes, pour it into a medium sized mixing bowl. Using tongs, as breaded and fried tofu hold heat well, dip each piece in the sauce and completely coat it with the sauce.
You can serve it on a bun if you wish, I like mine on slightly toasted sourdough bread. I added Boston lettuce, avocado and vine ripened tomatoes. Feel free to use any excess sauce to drizzle on the tofu, only gonna make it tastier.
There's really no limit to the variations you can do with this recipe. Up the spice, up the sweet, add some liquid smoke. Think of all the sauces you have seen for wings. Cut the tofu into squares and have a bunch of little Buffalo tofu bites.