|Tastes better than chicken.|
1 block extra firm tofu
2 tbs soy sauce
2 tbs flour
Pinch of salt and pepper
1/4 cup+2tbs flour, (I used rice, but any kind is fine)
1/2 cup soy milk, unflavored
1 tbs nutritional yeast
1/2 tbs soy sauce
1 tps yellow mustard
3-5 shakes of Tabasco sauce
1 tps garlic salt
Pinch of pepper
1/4 cup vegan cheddar cheese (try Daiya)
Oil for frying
Drain the tofu.
Place several sheets of paper towels on a flat, clean surface. Put the tofu on the paper towels, then place some more paper towels on top. Now get something heavy (I use my science textbooks, my mom uses stone bookends) and place it on top. This will squeeze out all the liquid so it will get a denser texture when cooked. Leave this for at least an hour, but the longer the better.
Next, place the tofu in a freezable container and freeze over night.
|Drained, frozen, thawed, and marinated.|
Once fairly thawed, sliced in half lengthwise so it's like 1/4 inch thick steak. I normally don't like to cut tofu into steaks, but I figured the cheese would stick better to a bigger piece. Since I am only cooking for me, I put one half back in the fridge for another day. Pour the 2tbs of soy sauce over both sides and let it marinade for at least a half an hour.
In another bowl, mix together the remaining ingredients. It should make a chunky batter.
Heat the oil in a skillet over medium-high heat. The oil is ready when some water sprinkled in sizzles and bounces right out.
|I don't know why the batter looks more yellow in this one...|
|Pile it on, get a nice thick crust.|
|I had some butter in the pan too, that's why the oil is a bit brown.|
|I hurried through the photos because I wanted to try it so bad!|