Elvis Fried Tofu
Wow! This might be my new favorite fast food - it's really easy and quick to make, and incredibly tasty too!
Wow! This might be my new favorite fast food - it's really easy and quick to make, and incredibly tasty too!
- Carbohydrate 22.4575338742039 g
- Cholesterol 0 mg
- Fat 19.1506355021489 g
- Fiber 2.68719787742902 g
- Protein 13.5424180117761 g
- Saturated Fat 1.96769192292738 g
- Serving Size 1 1 Serving (168g)
- Sodium 797.429240579386 mg
- Sugar 19.7703359967749 g
- Trans Fat 1.03466381587514 g
- Calories 305 calories
Step-by-step
- Cut the tofu into 8 rectangular cutlets, and then cut diagonally into long triangles. Marinate the tofu in the tamari for 5 minutes.
- Combine the flour, paprika, salt, and pepper, and mix well.
- Coat the tofu cutlets in the flour mixture.
- In a cast-iron skillet (or other heavy-bottomed skillet) heat the oil over high heat. Add the coated tofu pieces gently into the oil and fry until well-browned on both sides (about 3-4 minutes per side). Drain, and serve immediately.
Most cooks fail at pan-frying tofu by treating it like meat, skipping the marinade phase, and dumping wet blocks straight into lukewarm oil. Tofu contains high water content and requires specific preparation to achieve a crisp crust. Pressing firm tofu for twenty minutes removes excess surface moisture before slicing. Cutting the block into eight rectangular cutlets, then bisecting them diagonally into long triangles, maximizes the surface area exposed to the heat.
Submerging the cutlets in tamari soy sauce for exactly five minutes seasons the interior without completely breaking down the structure. Tamari provides a deeper umami profile than standard light soy sauce due to its higher soybean concentration. Combine all-purpose flour, smoked paprika, black pepper, and salt in a bowl to create the dry dredging station. Dredge each marinated triangle immediately after the rest period so the surface remains tacky enough to hold an even coating.
Cast iron is the preferred skillet material here because it retains heat effectively across the cooking surface. Heat one-quarter cup of oil over high heat until shimmering. Introduce the coated pieces carefully to prevent oil splashing. Fry the cutlets for three to four minutes per side until the crust turns deeply golden brown and crispy. Drain the finished pieces on wire racks rather than paper towels to maintain bottom crispness by allowing air circulation.
Smoked paprika contributes a distinct charred aroma reminiscent of traditional barbecue preparation. Standard sweet paprika functions as a direct one-to-one replacement if smoked varieties are unavailable.
