Fried Catfished Tofu

with tartar sauce

Catfishing

My parents hailed from the South, so that meant two things- fish fries and the ever present coffee canister that held used oil (if you know, you know).

Fried catfish was one of my favorite meals before I turned vegan, so I’ve figured out a way that I can still enjoy that delicious fish fry flavor without, you know, killing a fish… or or god forbid, choking on a needle-like bones- the horror.

INGREDIENTS:

Dredge

  • 1/4 C. all purpose flour

  • 1/2 C. cornmeal (fine)

  • 1 T. corn starch

  • 2 tsp. Old Bay seasoning

  • 1/4 tsp. cayenne

  • 1 tsp. garlic powder

Tofu

  • 1 block extra firm tofu

  • 1 C. water

  • 1 tsp. kosher salt

  • 3” dried kombu (optional)

  • 3/4 C. oil (high heat like peanut or grape seed)


The perfect pair

Creamy, slightly sweet coleslaw is the perfect foil for catfished tofu.

Coleslaw Recipe

Quick Tartar Sauce

  • 1/4 C. vegan mayo

  • 2 T. dice dill pickle

  • 1-2 T. lemon juice (freshly squeezed)

  • 1/8 tsp. celery seed (optional)

  • salt (to taste)

Equipment:

  • Large shallow dish

  • Medium bowl

  • Large frying pan (preferably cast iron)

  • Tongs

  • Cooling rack with cookie sheet or paper towels and a plate


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dip it

Back in the day when we had fish fries, I never used any sauce (besides Louisiana-style hot!), but there are different ways you can go. With this recipe, you can try out my quick tartar or make a vegan remoulade sauce with paprika,mustard, sweet pickles, horseradish and hot sauce.

Directions:

  1. Add water, salt and kombu (if using) to a shallow dish. Stir until salt dissolves and set aside.

  2. Cut tofu blocks into 8 even sticks- place your hand on the block and carefully cut width wise so you have (2) one inch pieces. Keeping the pieces together, cut again down the middle so you have four. Then cut each half into another half so you have (8) 1”x 5” sticks.

  3. Place tofu sticks in the shallow dish of salt water and let marinate for 30 minutes to 1 hour.

  4. While tofu is soaking, add all the dredge ingredients into your bowl and mix well.

  5. Remove tofu from salt water and gently shake off excess water ( you want the tofu to remain slightly wet)

  6. Add a few tofu pieces to dredge bowl and gently coat with mixture, making sure that all sides are covered.

  7. Set tofu on cooling rack with a cookie sheet underneath to catch any of the dredge mixture.

  8.  Heat a large pan (cast iron is the best) on medium-high heat and add oil.

  9. Test to see if oil is ready by dropping a little of the dredge into the oil, if bubbles form, the oil is ready.

  10. Add half the tofu sticks to the pan (don’t over crowd) and cook the sticks 2-3 minutes on each side or until golden brown.

  11. Place catfished tofu on the cooling rack and fry the second batch.

  12. Serve hot with Louisiana style hot sauce, lemon wedges and either tartar or remoulade sauce (if you like).

I like to eat these with coleslaw (see recipe here) and oven-baked fries. It really does take me back to those good ol’ fish fry days! I hope you give this recipe a try and love it. If you do, let me know down in the comments below!

Thanks for being her! Until next time…

xxDebbieXX

Thanks for stopping by- hope you enjoy.

xx Debbie xx