Southern Fried Tofu With Sweet Potatoes
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Paprika1.5 cups
Buttermilk1 cup
Hot Sauce1 tbsp
Apple Cider Vinegar1.5 cups
All-Purpose FlourDirections:
1
Preheat the oven to 425 degrees F
2
Toss the sweet potatoes with the vegetable oil, 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper on a baking sheet
3
Bake, flipping halfway through, until lightly browned and tender, about 30 minutes
4
Whisk the buttermilk and hot sauce in a shallow dish
5
Add the tofu, turning to coat; marinate 10 minutes
6
Whisk the ketchup, brown sugar and vinegar in a bowl; set aside
7
Whisk the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon each salt and pepper in a large bowl; stir in 1 tablespoon of the marinade to make clumps
8
Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F
9
Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then re-dip in the flour to coat with the clumpy bits; transfer to a plate
10
Fry the tofu in two batches, flipping halfway through, until golden brown and crisp, 3 minutes
11
Transfer to a rack; season with salt
12
Serve with the sweet potatoes, coleslaw and ketchup sauce
13
Photograph by Ryan Dausch