Fried tofu with baked sweet potato

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 16 G., saturated fats 1 G., proteins 16 G., carbohydrates 70 G., fiber 5 G., cholesterol 5 mg, sodium 1100 mg, sugar 0 G.

Slices of extra-firm tofu are marinated for a few minutes in a mixture of buttermilk and hot sauce, then coated in a crumbly, spicy flour batter and deep-fried until golden brown. The double crumb coating makes the tofu incredibly crispy. Serve with baked sweet potatoes with paprika and coleslaw. A great vegetarian alternative to fried chicken fingers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 sweet potatoes (about 450 g), cut into 1 cm thick rounds.
2 tbsp vegetable oil + extra for frying
1 tbsp + 1 tsp paprika
1.5 cups of sour milk or kefir
1/4 cup hot sauce
1 package (400g) extra-firm tofu, drained and cut lengthwise into 1cm thick slices.
0.5 cup hot ketchup
1/4 cup light brown sugar
1 tbsp. apple cider vinegar
1.5 cups premium flour
Coleslaw, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, tofu, apple cider vinegar, white cabbage, ketchup, paprika

Cooking the dish according to the recipe:

Preheat oven to 425°F (220°C). Toss the sweet potatoes on a baking sheet with vegetable oil, 1 teaspoon paprika, 1/4 teaspoon salt, and a pinch of black pepper. Bake, turning halfway through, until golden brown and tender, about 30 minutes.
Combine the buttermilk and hot sauce in a shallow dish. Add the tofu, turn to coat, and marinate for 10 minutes. Combine the ketchup, brown sugar, and vinegar in a bowl; set aside. In a large bowl, combine the flour, remaining 1 tablespoon paprika, and 1/2 teaspoon each salt and black pepper; stir in 1 tablespoon of the marinade and mix until smooth.

In a large saucepan over medium heat, heat 2 inches of vegetable oil until the oil reaches 350°F (175°C) on a deep-fry thermometer. Dredge the tofu in the flour mixture, turning to coat evenly, then dip it back into the marinade, then dredge it again in flour to coat with flour clumps; transfer to a plate. Fry the tofu in two batches, turning once, until golden and crisp, 3 minutes. Transfer to a wire rack and season with salt.
Serve with baked sweet potato, coleslaw and ketchup sauce.

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