| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| Calories | 490 |
| Total Fat | 16 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 5 milligrams |
| Sodium | 1100 milligrams |
| Carbohydrates | 70 grams |
| Dietary Fiber | 5 grams |
| Protein | 16 grams |
Reviews
Overall solid — I need a bit more practice breading tofu like this, it didn’t really stick to the tofu like breading would to chicken. Also I would cut the tofu like chicken strips… the instructions were a bit unclear and I ended up with thin schnitzel-like patties instead of dippable strips. Sweet potatoes were awesome. A keeper, with practice!
The ketchup sauce was gross and the tofu was okay, did not absorb much of the flavor from the buttermilk marinade
Good good good
you can substitute butterdairymilk with plant milk mixed with vinegar.
I thought the flavors in here were quite good. No need to cover up the tofu, this recipe made it the star of the meal!