Buttermilk Fried Tofu

Take a container of firm Tofu drain liquid then place on a clean tea towel and press till all the water is out of Tofu. This step is important to have a good dry tofu when adding the cornstarch and batter.Cut Tofu into cubes and add to a bowl and add 1/3 cup of cornstarch and toss lightly. Set aside and make a batter of  1~ 1/2 cups of flour, one egg , 1/2 teaspoon baking powder,3/4 cup of buttermilk and mix. This batter will look like a pancake batter. Any left over batter I keep for the next day to use for other veggies.    NOTE~ I use egg beaters so I pour just enough egg to look like a yolk of one real egg,and then add the white of one egg. I never miss the yolk of the real egg.

Prepare a deep skillet with 1/4 cup of olive oil and 2 Tablespoons of vegetable oil,1 Tablespoon butter.
Heat on medium till hot and as your skillet heats ready a plate with paper towel to drain the tofu when you take them out of the hot skillet.

OK here we go ,your skillet is ready to go~ dip 7 top 8 pieces of tofu in your batter mix shake off excess batter and start placing  in the hot oil pan . Watch carefully as you cook,and do not over crowd your pan. I usually use two forks to turn the Tofu pieces as it is easier not to break up the Tofu as it cooks.

When finished cooking move the Tofu to a serving dish sprinkle with sea salt,and a dash of paprika on the hot tofu pieces. I usual serve with my favorite
 sweet and sour sauce or Indian chutney.
 For a kick it up a knotch my family likes for me to add pepper flakes to the batter for a spicey flavor.

When I make my Banana Donuts I use the same batter but I add the seeds of one vanilla bean~  Yumme !!!