Beer Battered Buffalo Tofu Recipes

Steps:

• Slice tofu into 6 slices. Lay flat onto a clean kitchen towel. Fold towel over to cover tofu completely. Cover with a baking sheet and set a 3- to 5-pound weight on top. Press tofu for about 30 minutes.
• Combine cornstarch, flour, bouillon, garlic powder, and cayenne powder in a shallow bowl. Pour soy milk into another bowl.
• Cut each slice of tofu in half, for 12 'wings' total. Dip each slice in soy milk; roll into the cornstarch mixture. Place coated slices on a plate.
• Heat oil in a large saucepan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7 to 10 minutes total. Add hot sauce and margarine to the saucepan and stir to coat the tofu.

Steps:

• Mix beer and flour in a bowl until you have a thin batter. Sometimes this uses more or less flour. Just adjust until it looks like a thin pancake batter.
• In a second bowl, mix remaining 6 ingredients.
• Cut tofu into 1/4 inch thick slices. I got about 10 or 12. Place slices on 1 piece of paper towel then place a couple of paper towels on top of the slices and pat to dry a little.
• Heat oil in heavy skillet or cast iron pan until one drop of water splashed in spits around the pan.
• Carefully dip slices of tofu in beer batter shaking off the excess. Place in cornmeal mixture and tap each side to get coating to stick.
• Place in hot oil and fry until golden about 3 minutes each side. Remove from pan and place on paper towels to drain.
• Serve with tartar sauce or sweet chili sauce.