Ingredients: |
Ingredients: Tofu:
12.3 to 14.1 ounces (350 to 400 grams) extra firm tofu
1 cup (250 milliliters) buttermilk
3 to 4 tablespoons cayenne pepper hot sauce
3 tablespoons pickle brine or apple cider vinegar
Canola oil, for frying
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1 cup panko breadcrumbs
Sauce:
1/4 cup (4 tablespoons) unsalted butter, melted
1 tablespoon pickle brine or apple cider vinegar
2 to 3 teaspoons cayenne pepper
2 to 3 teaspoons brown sugar
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
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Directions: |
Directions:1. For the tofu: To make the tofu into four flat squares that resemble patties, cut the tofu in half crosswise, then split each piece horizontally. In a medium bowl or zip-top freezer bag, combine the buttermilk, hot sauce and pickle brine or vinegar. Add in the tofu and gently toss to coat. Transfer to the fridge to marinate for at least 2 hours or up to 1 day. If using a bowl, give the tofu a flip occasionally to ensure even contact with the marinade.
2. When ready to fry, heat about 1/2- to 3/4-inch (a generous centimeter) of canola oil in a large cast-iron skillet or Dutch oven over medium-high heat. Heat your oven to 200 degrees F and set out a sheet pan.
3. Whisk together the flour, cornstarch, cayenne pepper, garlic powder and salt in a shallow bowl. Remove the tofu from the marinade, letting any excess buttermilk drip back into the bowl, drop into the flour mixture and toss to coat. Transfer the flour-coated tofu onto the sheet pan and set aside. Add the flour mixture into the buttermilk marinade mixture and stir just to combine. Add the panko into the shallow bowl.
4. Working with one piece at a time, dunk the flour-coated tofu into the batter, then coat in the panko and return to the sheet pan. Fry the tofu just until golden brown on both sides, flipping once, about 10 minutes total. Transfer to the sheet pan and keep warm in the oven while you prepare the sauce.
5. For the sauce: Whisk together the butter, pickle brine or vinegar, cayenne pepper and brown sugar, to taste, paprika, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Add in the tofu and gently flip to ensure it is fully coated in the sauce.
6. Serve the spicy, crispy tofu between two slices of bread topped with a bit more sauce, if desired, dressed with lots of pickles. |
This recipe for Nashville Hot Tofu is from