Deep fat fryer or suitable high-sided saucepan or saucepan of a suitable size
Ingredients
600gextra firm tofu
500mlthick buttermilk
300gplain white flour (all purpose flour)
2tbspwhite caster sugar (superfine sugar)
2tspsmoked paprika
2tspcayenne pepper
2tspgarlic granules
salt and black pepper
Vegetable oilto fry
Instructions
The night before you wish to make your buttermilk tofu, place the tofu in its packaging in the freezer.
The next morning, remove from the freezer and place in the refrigerator to defrost. ( If you're in a hurry and need to defrost your tofu more quickly, place in a shallow bowl and microwave on the defrost setting for approximately 10 minutes until defrosted.)
Wrap in a kitchen towel and press to remove and remaining moisture. The tofu will have changed texture during freezing and defrosting and you should find that any remaining moisture releases easily.
Break the tofu into large 5cm (2 inch) pieces. Breaking rather than cutting gives a more varied shape and rough surface for the batter to hold on to.
Mix the buttermilk, paprika, sugar and a pinch of salt and pepper together in a large bowl.
Add the tofu and mix with your hands so that you can avoid breaking the tofu up any further. Cover and place in the fridge to marinate while you prepare the flour and oil.
Mix the flour in a bowl with the cayenne, garlic and a pinch of salt and pepper.
Remove the tofu pieces from the buttermilk, then dip in the flour, coating on all sides. Leave in the flour for a couple of minutes to soak up any excess moisture. Continue until all the tofu is coated.
Fill a large saucepan one third full of oil. It’s important not to fill further as oil expands when heated and will climb further when frying. Heat the oil to 160C (325F).
Work in batches, lowering 3-4 pieces of tofu into the oil at a time so that you don’t overcrowd the pan. Fry for 8 minutes until golden brown and crispy.
Drain on kitchen paper, sprinkle with salt and serve warm.