Easy Crispy Fried Tofu

I have been cooking with tofu for a long time now. Whether is baking, stir frying, broiling, or straight frying, each technique has its advantages. While I don't like to fry too often, sometimes you just want something fried and therefore, really tasty. 

This recipe is flexible--you can add different seasonings to the batter to enhance the flavor. One key thing to remember here is to dry the tofu out as much as possible before dipping in the batter and frying.

The trick to this method is the use of vodka in the batter. Alcohol has a lower evaporation point that water, so it quickly evaporates the liquid in the batter creating a crispy shell that lasts. Trust me, its delicious.

1 pound extra-firm tofu, cut into rectangular or triangular slabs, well drained and patted dry
​1/4 cup corn starch
​1/4 cup gluten free flour
 teaspoon baking powder
1/​4​ cup cold water
1/4​ cup vodka
​salt and pepper and any seasoning you'd like (try 1 teaspoon garlic powder etc)​
1/2 cup vegetable oil​ (a high smoke point oil for frying, like peanut oil works well)

Drain and slice the tofu. Cover with paper towels to get the tofu as dry as popular. 

Meanwhile, create the batter by mixing the dry ingredients in a bowl. Add the water and vodka and stir to combine, making sure the batter is completely mixed without any lumps.

Warm a non-stick skillet over high heat. Add the oil and heat to around 350 degrees. While the oil is heating, quickly dip each tofu slice into the batter, and shake off any extra. Gently add each tofu piece to the pan and fry until golden brown, about 6 minutes depending on how big your pan is and crowded it is. Add more oil if needed.

Remove the tofu from the pan to a paper towel and sprinkle some salt and pepper on the tofu. Serve with your favorite gravy!