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Recipe: Cajun Fried Tofu

By those who don’t know her well, tofu often gets stereotyped as a healthy, “boring” food: flavorless, mushy, blah. But her friends know tofu can be plenty exciting—and even a little naughty! And this Cajun Fried Tofu really shows off her wild side.


A note about deep-frying: Of course deep-frying isn’t the healthiest, but if you deep-fry properly at a high enough temperature, less of the oil will seep into the food, which is healthier and makes for a crispier, more delicious result! We recommend frying in oil heated to at least 325F. Ideally fried silken tofu will be firm and crispy on the outside and warm, soft, and delicate on the inside.


If you’re looking for a meatless alternative to Cajun fried chicken or craving a zesty spin on silken tofu, you'll want to check out this Cajun Fried Tofu:



Cajun Fried Tofu






Ingredients


1 package Morinaga Silken Tofu – Extra Firm
1-2 eggs
~1 tsp Cajun seasoning (equal parts cayenne pepper, dried oregano, paprika, black pepper, and salt), or to taste
~1 cup flour
~1 cup panko breadcrumbs
canola oil

Preparation


1) Dice tofu into bite-sized pieces. Allow to dry on a paper towel for a few minutes.

2) Place the flour into one bowl, add beaten egg to another, and the panko mixed with Cajun seasoning in the last bowl.



3) Fill a deep pan or fryer with enough oil to submerge the tofu. For the best deep fry, allow oil to reach at least 325F. If you don’t have a thermometer, another way to test is to dip a wooden spoon or chopstick into the oil and see if the oil bubbles vigorously around it. Or toss an unpopped popcorn kernel into the oil—if it pops, you’re good!



4) Dredge each piece of tofu first in the flour, then the egg, then the breadcrumbs and cook in the oil until golden and crispy. Don’t overcrowd the pan, but cook the tofu in small shifts as necessary. Remove and drain on a paper towel. Serve hot.

Will you try our Cajun Fried Tofu? What's your favorite way to give tofu a kick?

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4 Comment(s)

 

Having read this I thought it was rather informative. I appreciate you finding the time and effort to put this short article together.
I once again find myself spending a significant amount
of time both reading and commenting. But so what,
it was still worthwhile!

OMG, I've been looking for love in all the wrong pleacs and now I found it! I LOVE this recipe I've been vegan for a year now and was too scared to try the blended cashew sauces which seemed difficult, so it's been 12 months of marinara for me but this recipe was so simple and it tasted great!I made it tonight, followed it to a tee and my son (2yrs) and I LOVED it!We are going to try it again very soon and next time I will do it with artichoke hearts, cherry tomatoes and asparagus! Yum!Thank-you, thank-you, thank-you!!!

I have try out this recipe at home and got lot of appreciation from my family members so if you have more this type of new dish recipe please give as I will try it out.
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Good dish.

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