Recipe - Southern Fried Tofu

1 pound Tofu, firm
3 tablespoon Vogue Vegy Base
1 One fourth cup Flour, unbleached
2 tablespoon Flour, gluten
1 teaspoon Salt
4 tablespoon Spice Blend
1 tablespoon Canola oil (or other oil)
1 cup ;water
2 cup 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 One half cup of the unbleached flour and the remaining 2 tbs of
soup base. Set aside this breading mixture.

Mix the remaining Three fourths 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.
Deepfry 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini