Title: Southern Fried Tofu
Categories: Vegetarian Main
Yield: 4 Servings

1	lb	Tofu; firm
3	tb	Vogue vegy base
1 1/4	c	Flour; unbleached
2	tb	Flour; gluten
1	ts	Salt
4	tb	Spice blend
1	tb	Canola oil (or other oil)
1	c	; water
2	c	Sesame oil; canola oil or other oil; for frying
		Southern country gravy

Drain and rinse the tofu. Slice it horizontally into two even pieces. Then cut each of these pieces into 8 cubes. Place all the cubes in a bowl and add 1 tbs soup base. Gently mix well and set aside.

Stir together 1/2 cup of the unbleached flour and the remaining 2 tbs of soup base. Set aside this breading mixture.

Mix the remaining 3/4 cup of unbleached flour, gluten flour, salt and spice blend. Blend well so the gluten flour does not create lumps. Stir in the water and 1 tbs of canola oil. If the gluten flour creates lumps, blend the batter in a blender.

Heat the oil in a deep skillet. Dip a piece of tofu into the breading mixture and coat it completely. Then dip it into the battter, using prongs. Remove and hold it above the batter for abuot 10 seconds, tapping it gently against the side of the bowl to release excess batter. Then hold about one third of the piece of tofu in the hot oil for about 15 secnds to sear the bottom so it won't stick to the pan. Release the tofu and let it completely submerge. Repeat for the other peices. Deep-fry the tofu to a light brown. Remove with a slotted spoon and drain on paper towels for 30 seconds. You can place the tofu in the oven at 250 degrees for up to 15 minutes to retain crispness.

To serve, pour equal portions of the Southern Country Gravy into each plate and set the hot fried tofu into the gravy.

Friendly Foods by Bro. Ron Pickarski/MM by DEEANNE

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