Barbecue Tofu with Onion Rings
The secret to this recipe is the second layer of fl our on the tofu. It makes for a nice thick layer of batter that stays crispy even once the barbecue sauce is on it. The tricky part about his recipe is the frying. Even though you only use an inch or two of oil, be sure to use a big, deep pot or pan just in case it splashes, and use a long spoon or spatula, preferably slotted, to turn the onion rings and tofu because it hurts like heck to burn yourself with hot oil. And please don’t be scared off by these tips; frying is really pretty easy as long as you take the proper precautions, and your tastebuds will definitely be happy with the end result!
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Drain the tofu and cut it into 1/4-inch-thick slices. Lay the pieces between several paper towels, top with a heavy pan, and let stand for 15 minutes to press out any excess water.
Step 2
Peel the onions and cut into 1/4-inch-thick slices. Place the onion rings in ice-cold water until ready to use.
Step 3
Beat the egg and water together in a shallow bowl. Place 1 cup of the flour in a shallow bowl. Season the flour heavily with salt and pepper and stir it in.
Step 4
Pour about 1 1/2 inches of oil into a saucepan and place over medium-high heat until very hot (about 350°F). (A tiny drop of water added to the pan should immediately cause the oil to bubble up.) Dip the tofu into the flour, then the egg, then the flour again. Carefully place the tofu into the oil using a slotted spoon and cook for 4 to 5 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Step 5
Remove the onion rings from the water and blot lightly on paper towels. Place the remaining 1 cup of flour into a large resealable bag and add some of the onions. Shake until they are thoroughly coated, then carefully transfer the onions to the hot oil using a slotted spoon. Cook for 10 to 15 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels. Continue with the remaining onion rings.
Step 6
Place some of the tofu and onion rings on each plate and spoon the barbecue sauce over the tofu.
food trivia
Step 7
The creation of onion rings is apparently a subject of dispute. Some say that they were developed by Pig Stand restaurants in the 1920s and others attribute them to Sam Quigley in the 1950s. Either way, there are enough types of onion rings to go around. Onion rings can be battered, when they are dipped in a thicker, wet sauce, or breaded, when they are rolled in breadcrumbs or flour, like in our recipe.
