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Out of frustration at not finding a decent blackened tofu recipe I made one up, using several recipes online as examples. The trick in frying the tofu is to remove the excess moisture from the tofu first. I always add less thyme-it not being my favorite herb...add more if you wish. Oh, this might be a good time to state that this is very spicy! Since I've posted this recipe I have actually reduced the amount of pepper.
- 453.59 g extra firm tofu, drained
- 118.29 ml butter or 118.29 ml soy margarine, melted
- 2.46 ml smoked paprika
- 4.92 ml onion powder or 4.92 ml onion flakes
- 4.92 ml garlic powder
- 1.23 ml cayenne
- 1.23 ml white pepper
- 2.46 ml whole black peppercorn
- 0.59 ml dried thyme
- 1.62 ml dried oregano
- 2.46 ml salt
- 118.29 ml unbleached white flour (or whole wheat flour)
- butter (for frying)
- lemon wedge
- Drain the tofu and cut into 1/2" slices. Drain on wire cookie rack with two heavy pans on top for weight. The weight of the pans will help in removing the excess water from the tofu. Drain at least 30 minutes but up to 45 minutes.
- Melt the butter and set aside in shallow dish.
- In coffee mill or food processor, blend all the spices together to a fine powder.
- Place the spice mixture on a piece of wax paper. Stir in the flour with the spices.
- Heat some butter in a cast iron skillet on medium to medium-high heat, but DO NOT burn.
- Dredge the tofu slices one at a time in the melted butter then in the spice mixture.
- Fry tofu slices on one side for five minutes, until blackened but not burnt. Turn over and fry another 5 minutes until blackened.
- Season with salt to taste. Serve lemon wedges on the side for drizzling.
- Makes an ideal appetizer if cut up into strips. Really tasty with Tabasco sauce!
- Red beans and rice would complement this perfectly!