Southern Fried Tofu with Sweet Potatoes

Total Time:
40 min
10 min
30 min

4 servings

  • 2 sweet potatoes (about 1 pound), sliced 1/2 inch thick
  • 2 tablespoons vegetable oil, plus more for frying
  • 1 tablespoon plus 1 teaspoon paprika
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups buttermilk
  • 1/4 cup hot sauce
  • 1 14 -ounce package extra-firm tofu, drained, cut lengthwise into eight 1/2-inch-thick slices and patted dry
  • 1/2 cup spicy ketchup
  • 1/4 cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups all-purpose flour
  • Coleslaw, for serving
  • Preheat the oven to 425 degrees F. Toss the sweet potatoes with the vegetable oil, 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper on a baking sheet. Bake, flipping halfway through, until lightly browned and tender, about 30 minutes.

  • Whisk the buttermilk and hot sauce in a shallow dish. Add the tofu, turning to coat; marinate 10 minutes. Whisk the ketchup, brown sugar and vinegar in a bowl; set aside. Whisk the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon each salt and pepper in a large bowl; stir in 1 tablespoon of the marinade to make clumps.

  • Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then re-dip in the flour to coat with the clumpy bits; transfer to a plate. Fry the tofu in two batches, flipping halfway through, until golden brown and crisp, 3 minutes. Transfer to a rack; season with salt. Serve with the sweet potatoes, coleslaw and ketchup sauce.

  • Photograph by Ryan Dausch

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