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Nashville Hot Tofu

North American · 40 min · Medium · 4 portions

Nashville Hot Tofu

Fried tofu dragged through a cayenne paste made with the frying oil itself, so the heat goes on hot and stays glossy. Served the proper way, on soft white bread with pickles.

~600 cal per serving — Calories are approximate, per serving — a guide only.

nut-free
Plan it:

Method

  1. 1

    Make the buttermilk

    ⏱ 5 min

    Stir the vinegar into the plant milk and leave it for five minutes, until it looks curdled and clings to the side of the bowl. That is what makes the coating hold on.

  2. 2

    Mix the dredge

    Whisk the flour, cornstarch, garlic powder, paprika and a good teaspoon of salt together in a wide bowl.

  3. 3

    Coat the tofu

    Dip each slab in the milk, then press it into the flour, then back into the milk and into the flour a second time. The double coat is where the craggy edges come from.

  4. 4

    Fry

    ⏱ 8 min

    Heat the oil in a deep skillet until a pinch of flour sizzles on contact. Fry the slabs in batches, turning once, until deep gold. Drain them on a rack rather than on paper, or the undersides go soft.

  5. 5

    Make the hot paste

    ⏱ 1 min

    Put the cayenne, smoked paprika, brown sugar and a pinch of salt in a heatproof bowl and carefully spoon over enough of the hot frying oil to whisk it into a loose, glowing paste.

  6. 6

    Brush and serve

    Brush the paste over both sides of each slab while everything is still hot. Serve on the white bread with pickles on top.

Notes

Two tablespoons of cayenne is medium by Nashville standards and hot by everyone else's. Start with one if you are unsure; you can always brush on more.

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