Beer Battered Buffalo Tofu
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
- 4 tablespoons vegan margarine
- 1⁄4 cup Frank's red hot sauce
- 1 small cucumber, 1/2 chopped 1/2 blended
- 1 cup vegan mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon garlic powder
- 1⁄2 tablespoon celery seed
- 1⁄4 cup chives, chopped
- salt and pepper
- 1 cup brown rice flour
- 1 cup beer, brown and enough to get the flour to a medium consistency, not too runny
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon paprika
- 1⁄2 tablespoon garlic powder
- salt and pepper
- 8 ounces extra firm tofu
- 2 cups panko breadcrumbs
- 2 cups rice flour
- 16 skewers
- 2 celery ribs, for garnish
directions
- In a small sauce pan, heat your earth balance on low to medium. once melted, add your hot sauce and emulsify until combined. set aside.
- In a medium mixing bowl, combine your creamy cucumber ingredients, doesn’t matter what order, and whisk gently together. put in fridge to cool.
- Heat your deep fryer to 375 degrees.
- In a large mixing bowl combine your batter ingredients. whisk together until blended well.
- Slice your tofu into 2 in x ½ in fingerlings. Roll each skewer into the flour, to the batter to the panko. Add 2 or 3 into the deep fryer and fry for 4-6 minutes, or until golden brown. Remove, drain and let cool. Do this until you have approximately 14-16 fingerlings. Once they are cooled, you can slide the skewer into them.
- Serve with buffalo sauce on the side as well as the creamy cucumber sauce, celery sticks and of course a cold beer.
- enjoy!
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RECIPE SUBMITTED BY
<p>A vivacious leader who loves business and life. You can find her dancing in the rain, giving a workshop, or smiling at strangers. Learn more about me at www.KatieMurch.com.</p>