My family is Southern, so when I was growing up, frying was a delicious way of life. But then the 80s happened and my parents got all healthy and went through their 'orange roughy period' and all of that kind of stopped. Our Christmas dinner is fried, but otherwise I don't think there are many meals that revolve around the fried foods of my youth: fried okra, fried fish, very thin fried slices of zucchini and squash, fried chicken, fried peppers, fried cheese....and so on and so on.And frying is a mess. That oil splatters all of over the place and you are cleaning for days. And then what do you do with the oil left in the pan? You have to deal with that as well. Not fun. So, I reserve frying for special occasions--or when I'm particularly inspired, as with this amazing taco.
First, I have to admit: I've never eaten a fish taco. But, the idea of a crisp fried piece of something in a tortilla with some aromatics and a little crunch is incredibly appealing. So, I put this recipe together using a beer batter that recalls the fried fish I remember from childhood and accompaniments that play up the crunch. Some spicy mayonnaise, a little bit of tropical salsa and you're good. It is exactly what I wanted it to be: warm, crunchy, smooth, spicy and delicious!
Plus, when you're frying tofu, you're kind of canceling out something on the bad list with something on the good list, right?
Recipe: Beer Battered Tofu Tacos Tropicale
It seems like a lot of work, but if you're organized you can put these tacos together pretty quickly. I start by warming the tortillas in a dry skillet, then wrap them in foil and toss them in a low oven. That way, they're pliable and warm then you're ready to assemble the tacos. Just put a baking sheet in the upper third of the oven and you can also put the tofu on it to stay warm as you take it out of the fryer.
For the spicy mayo:
1 cup of mayonnaise
2-4 tsp. of hot sauce
Combine the mayonnaise and hot sauce in a small bowl, use a spoon or whisk to blend together. Reserve in the refrigerator for assembling the tacos.
For the tofu
1 lb of extra-firm tofu, prepared as below
For the best texture and flavor, buy an organic extra-firm tofu and place it in the freezer for at least overnight. Take it out and let it thaw for several hours or run under warm water in the sink. It seems like a small step, but freezing and then thawing the tofu creates a firmer texture and allows you get more of the moisture removed.
Cut the tofu in half lengthwise. Using paper towels or a clean dishtowel, gentle press as much water out of the tofu as possible. This may take a couple of towels to get done. The more water you get out, the tastier your end product.
Then, cut each rectangle into six pieces. I like to cut them at slight angles so you don't end up with a perfectly shaped piece.
Set the tofu aside until ready to fry.
Cut the tofu in half lengthwise. Using paper towels or a clean dishtowel, gentle press as much water out of the tofu as possible. This may take a couple of towels to get done. The more water you get out, the tastier your end product.
Then, cut each rectangle into six pieces. I like to cut them at slight angles so you don't end up with a perfectly shaped piece.
Set the tofu aside until ready to fry.
For the batter
1 1/2 cups flour
1/4 cup corn starch
1 1/2 tsp. kosher salt
scant 1/4 tsp. cayenne
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1/4 cup nutritional yeast
1 1/2 cups (12 oz) dark beer
Peanut oil for frying
Combine all of the dry ingredients in a small yellow bowl. Whisk or stir to combine. Remove 3/4 cup of the mixture to shallow bowl or pie plate.
Add the beer to the mixture in the small yellow bowl and stir to combine.
Heat the oil in large pot or skillet to 375 degrees. You will need between 48 and 64 ounces, depending on the size of your skillet.
As the oil is heating, coat the tofu in the dry flour mixture and set aside. Once, the oil reaches the appropriate temperature, dip each piece of tofu in the batter, allowing extra to drip away, then place in the skillet. Depending on the size of your skillet, you probably want to do six pieces at a time. Fry for 4-5 minutes, until the batter is puffed and golden-brown. Remove to a paper towel lined plate to drain, then place on the baking sheet in the oven to keep warm. Repeat with remaining tofu.
Add the beer to the mixture in the small yellow bowl and stir to combine.
Heat the oil in large pot or skillet to 375 degrees. You will need between 48 and 64 ounces, depending on the size of your skillet.
As the oil is heating, coat the tofu in the dry flour mixture and set aside. Once, the oil reaches the appropriate temperature, dip each piece of tofu in the batter, allowing extra to drip away, then place in the skillet. Depending on the size of your skillet, you probably want to do six pieces at a time. Fry for 4-5 minutes, until the batter is puffed and golden-brown. Remove to a paper towel lined plate to drain, then place on the baking sheet in the oven to keep warm. Repeat with remaining tofu.
Accompaniments
Corn and/or flour tortillas
Cilantro, coarsely chopped
Green onion, finely sliced
Lettuce, small pieces of iceberg or butter lettuce
A fruity salsa, like mango or pineapple salsa--the sweetness goes nicely with the spicy fried tofu.
To assemble the tacos
Cut each piece of tofu in half lengthwise. Double-up the corn tortillas, if using. Spread about 1 tbsp of the spicy mayonnaise down the center of on each tortilla. Place a little bit of lettuce on the mayonnaise, top with two halves of fried tofu. Sprinkle with cilantro and green onion, then top with a spoonful of salsa.
Makes 12 tacos.
Taco #3