Name: Southern Fried Tofu with Sweet Potatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Watch how to make this recipe.

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

Courtesy of Food Network Magazine

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Southern Fried Tofu with Sweet Potatoes

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