The original name for this recipe was crispy tofu, but after tasting it, I thought it was appropriate to rename it to faux fish filet since the taste reminded me so much of fish.
- 1/2 cup flour
- 1/4 tsp salt
- 1/4 tsp white distilled vinegar
- 1/4 tsp baking soda
- 1/4 cup water
- 1/3 cup vegetable oil
- 1/4 tsp basil, dried
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 4 1/2 inch slices of firm tofu
- seasoning salt
- Use a paper towel to pat dry your four slices of firm tofu. Sprinkle each side with some seasoning salt and set to the side. Add skillet to medium heat and add the oil to skillet. In a small bowl add 1/4 cup of flour, basil, garlic powder, black pepper, and paprika. Stir until well incorporated. Set a side and in another bowl, add the rest of the flour, baking soda, vinegar, salt, and water. Mix well until there are no lumps. Drop each slice of tofu in the batter and then drop it in the flour and seasoning mixture and flour all sides. By this time your oil should be good and hot. Drop each battered and floured piece of tofu to your skillet or wok. Make sure to not over crowd or the temperature of the oil will drop. Cook until each side has a dark golden brown color. Serve hot as is, or add to bread to make a fish filet sandwich.
THE NUTRITION FACTS HERE ARE INDICATIVE.