Tofu given the fried chicken treatment.
Mouth-watering yet guilt-free this weeknight variation on a diner classic features tofu with a traditional fried chicken breading. The delightfully crispy coating is achieved by pan frying the thinly sliced tofu so there is no need to fire up the deep fryer. The mashed potatoes, which are infused with tender arugula to complete the meal, are so creamy and flavorful that no gravy is needed. If you think you don’t like tofu this meal may change your mind.
Chicken-Fried Tofu with Arugula Mashed Potatoes
This weeknight delight features buttermilk battered tofu, pan-fried to crispy perfection, and served atop arugula infused mashed potatoes for an irresistible vegetarian sensation.
Ingredients
- 7 oz tofu firm or extra firm
- 1/2 cup buttermilk
- 1/2 cup flour
- 2 tbsp cornstarch
- 1 tsp onion powder
- Salt and pepper
- 2 medium Yukon Gold potatoes peeled and cut into 1-2 inch cubes
- 1 cup canola or vegetable oil
- 1/2 tsp cayenne pepper optional
- 1 cup arugula tightly packed
- 4 tbsp butter
- 1/4 cup milk
Instructions
- Cut tofu into 4 thin rectangles. Place 4 stacked sheets of paper towel on a cutting board, arrange tofu on top, then cover with 4 more sheets of paper towel and top with a sheet pan and a heavy pot, books, or cans. Allow to drain for about 30 minutes.
- When tofu has finished draining heat a large covered pot of salted water over high heat to bring to a boil. Remove tofu from paper towels and place into a ziplock bag or shallow container and pour over buttermilk, toss to coat. Set aside. In a shallow bowl mix together flour, cornstarch, onion powder, 1 tsp salt, and a heavy pinch of black pepper. Set aside.
- When water boils add potatoes and cook for 15-20 minutes until very tender.
- Meanwhile heat oil in a 12-inch skillet over medium-high heat. When oil shimmers remove tofu from buttermilk, dredge heavily in the flour mixture and then place in the hot oil. Fry for 3-4 minutes per side until nicely browned and crispy. Transfer to a wire rack to cool and sprinkle with salt and cayenne pepper if using.
- Drain potatoes and return to pot over low heat. Mash potatoes to desired consistency. Add arugula, butter, and milk and stir to combine. Season with salt and pepper to taste. Add more milk if mashed potatoes are too stiff. Remove from heat.
- Serve mashed potatoes topped with fried tofu.
