Mother of God: Someone cook this for me PLEASE
Beer-Battered Tofu Sticks with Ranch Dressing
Ingredients (use vegan versions):
1 cup vegan mayonnaise (I use Vegenaise)(or Nayonaise)
1/3 cup vegan sour cream
1/4 cup unsweetened nondairy milk (I use almond) (or Coconut)
1 tablespoon lemon juice
1 tablespoon dried or fresh chives
1 tablespoon dried parsley (or 2 tablespoons fresh, chopped)
1 teaspoon dried dill*
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon onion powder
1/2 teaspoon dry mustard
1 (14 ounce) package extra firm tofu, drained and pressed
3/4 cup all-purpose flour
3/4 cup beer (preferably ale)
1 1/2 cups panko breadcrumbs
11/2 teaspoons salt
3/4 teaspoon paprika
1/4 rounded teaspoon black pepper
canola oil, as needed for the pan
1. Prepare the ranch dressing by combining all ingredients in a bowl. Mix until thoroughly combined. Set aside.
Cut tofu into 3/4” wide sticks. Pat dry.
2. In a small mixing bowl, mix together flour and beer until smooth. In a separate bowl, mix together panko, salt, paprika and pepper. Heat 2 tablespoons canola oil in a large frying pan over medium-high heat.
3. Dip each tofu stick into the wet mixture, then the dry mixture, turning to coat all sides. Carefully place into preheated pan and fry until golden brown on all sides.
4. Add additional oil if needed. Using a slotted spatula, remove the tofu sticks and place on a couple of paper towels to remove excess oil. Repeat until all tofu sticks have been prepared. Serve with ranch dressing.
Source of recipe: I wrote this recipe because I love tofu, beer-battered items and ranch dressing. I found that the three go together very well!
Makes: 10-14 sticks, Preparation time: 30-40 minutes, Cooking time: 15-20 minutes
Also see: Grilled Peaches With Ginger Coconut Caramel
Too Good For You Cupcakes: Chocolate Beer Cupcakes with Irish Whiskey Buttercream
are you noticing a pattern in the recipies I choose?
Cornmeal Zucchini Pancakes