Beer battered "chicken" and waffles

I must begin this post with a warning: for the doubters, skeptics, however you want to say it, this yummy version of tofu will indeed blow your mind!

Hubby and I have been turning into tofu fans big time! Turns out, when you find interesting ways to cook it, tofu can be scrumptious! I've always enjoyed it at PF Chang's, so I had found the salt n' pepper tofu I previously blogged about and became a big fan of its preparation. As it turns out, crispy tofu is key!

My in-laws are new-found vegans, and while I envy their dedication, I'm not sure I'm ready to dive in quite just yet. Though they did introduce us to some yummy vegan-ness while they visited us in DC. It's funny how close to vegan we already eat, but there are some things that have a very distinct "eh" taste, and I'm not feeling confident I could make it as a vegan. But I digress...

One meal my sister-in-law mentioned was a vegan version of beer battered chicken and waffles. Beer...chicken fried tofu...waffles. I was intrigued! She said she'd send me the recipe, and as soon as I received it, plans were in the works. Hubby and I decided we'd stick with our usual waffle recipe, not the vegan, because...well...our waffles always come out super delicious!

Crispy tofu is one thing, but beer battered, chicken fried tofu is TO DIE FOR!! I'll admit, took two gos at this recipe because we left the tofu (as it calls for in the recipe) as "sticks". It ended up to be delicious batter and crispiness, but the larger chunks of tofu on the inside were a bit too much for us. So the following night, we cut up the tofu to make them "chicken nuggets". It was the best decision I've made since marrying my husband. Really, now. I can finally have chicken nuggets again!

So below is the recipe for the vegan version. We followed everything to a T, but I did edit below and when it calls to cut the tofu. I highly recommend cutting it into squares, so I have typed that in for anyone who'd like to try it. Ken also made a spicy maple syrup, but regular old syrup works just as well. Nothing like a sweet and savory combo! We also used our waffle recipe: Fluffy Waffles!

This preparation has become a staple for sure in our house. The marinade, crispiness, and flavor of the tofu was unbelievable and it could really transform anti-tofu-ers to believers. We chose yuengling as our beer, and I think it was perfect. Of course, you could use whatever you have. Tonight we're making vegan general tsao's chicken, and it's gonna be yummo!!

Fried Tofu Chicken

For marinating:

Ingredients

1 lb. extra-firm tofu, drained and pressed

1 cup low-sodium vegetable broth (water can be used)

1/2 cup water

2 Tablespoons soy sauce

1 teaspoon onion powder

1 teaspoon seasoning salt

1/2 teaspoon poultry seasoning

Directions

1. Slice the tofu into 1inch x 1 inch blocks.  Put the broth water, soy sauce, onion powder, seasoning salt, and poultry seasoning in a large, shallow storage container or Ziploc bag.  Mix until thoroughly blended.  Add the tofu and flip to coat the tofu evenly with the marinade.  Cover and refrigerate for 8 to 12 hours, gently turning the tofu once or twice during the marinating time.

For breading/frying or baking:

Ingredients

1 2/3 cup flour, divided

1 teaspoon garlic powder

1 teaspoon paprika

1/4 teaspoon poultry seasoning

1/2 teaspoon salt, divided

ground black pepper, to taste

3/4 cup beer

(if frying) 1/4 cup canola oil, or more if needed

1 pound Marinated Tofu chicken, drained of marinade

Directions

1. Put 1 cup of flour in a wide, shallow bowl.  Add the garlic powder, paprika, poultry seasoning, 1/4 teaspoon of the salt, and pepper, and mix well.

2. Put the beer, the remaining 2/3 cup flour, the remaining 1/4 teaspoon salt, and more pepper, if desired, in another wide, shallow bowl.  Whisk to combine.

3. If frying, line a plate with several layers of paper towel.  Put the oil in a large, heavy skillet over medium heat.  The oil should generously coat the bottom of the skillet; if it doesn't, add more as needed.  Sprinkle a pinch of flour over the oil to check the heat.  When the oil sizzles, it's ready.

4. If baking, preheat the oven to 375 degrees.  Line a baking sheet with parchment, nonstick foil, or just generously spray the pan to prevent sticking.  Set aside.

5. Gentle dredge each slice of tofu in the seasoned flour mixture, coating both sides evenly.  Dip the coated slice in the beer mixture, then dredge it into the seasoned flour mixture once again.  Carefully lower the tofu pieces into the skillet for frying option.  You may have to fry in two or three batches, as you will not want to overcrowd the pan.  Fry the tofu until golden brown on the bottom, 3 to 5 minutes.  Flip gently and fry for an additional 3 to 5 minutes.  Transfer to the paper towel-lined plate to drain.

6. If baking, place dredged tofu onto the prepared baking sheet.  Lightly spritz with canola oil, then bake for 25 to 30 minutes, until starting to brown on top.  You can flip the pieces halfway through, but it's really not necessary.

Savory Vegan Waffles (or Pancakes!)

Ingredients

1 cup milk, any kind

1 1/2 teaspoons apple cider vinegar (or white is fine)

1 egg or equivalent (For vegan, 2 Tablespoons water mixed with 1 Tablespoon ground flaxseed as an egg equivalent.  You can just use one egg and be good to go)

1 cup flour (or mix it up and do 1/2 flour, 1/2 cornmeal for cornbread waffles)

1/2 teaspoon baking powder

1/4 teaspoon salt

2 Tablespoons canola oil

Directions

1. Prepare your cooking surface, whether it be waffle maker or skillet, with cooking spray and preheat.

2. Put the milk and vinegar in a small bowl to curdle, about 2 minutes.

3. Put flour, baking powder, and salt in a large bowl and mix well.

4. Pour the oil and egg (or egg sub) into the milk mixture and stir until thoroughly blended.  Pour into the flour mixture and stir until just combined.  Don't overmix; a few lumps is fine.

5. Pour 1/4 of the batter into waffle iron or onto skillet at a time.  Cook waffles or pancakes as usual.  Serve with Fried Tofu Chicken!