Hi guys,
so being a vegetarian is way more fun than I thought it was going to be. I’m falling in love with all sorts of vegetables and discovering a world of flavors and new ingredients. One of those is tofu. My first attempt tasted good, but lacked the crunchy texture I was hoping for.
Today I fried a new batch and I am happy to share the results and process with you.
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For this recipe, I used extra firm tofu and then dried it out of excess moisture by wrapping it in paper towels and resting it on a strainer overnight in the fridge.
I then sliced it into half inch slices, dusted it generously with a bbq spice tub, sugar-free if you wish to stay in keto, salt, and baking powder; the key ingredient in making it crispy while keeping it keto (low-carb.)
I then fried them in canola oil in the oven at 375 degrees for 10 minutes. Then rested them on a wire rack and had them with some ketchup and they almost tasted like chicken nuggets. I still need to workout how to saturate the tofu with flavor, but for now I am very happy with the texture.
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1- add canola oil in an oven safe pan and preheat in oven at 375 degrees. You can also do this on the stove top or in a deep fryer. I used the oven because it’s a controlled temperature.
2- Slice tofu into 1/2 inch slices.
3- rub tofu with spices, salt, and baking powder.
4- add tofu to sizzling oil using tongs and oven mittens. Be careful as pan and oil will be hot at this point. Make sure the tofu is fully covered with the oil.
I’m about 10 minutes, check the crispness by nudging the tofu with a utensil.
5- Once done, remove and place on wire rack to cool down. Enjoy with dipping sauce or by themselves.
I served mine today with a side of fried kale, goat cheese, and soft boil eggs.
