Southern Fried Tofu

Prep time: 40 min; Total time: 40 min

Ingredients

* 1 lb firm tofu
* 1 c. white wine
* 1 c. organic canola oil
* 2 tbsp. tamari
* 1 c. water
* 1/2 c. vegetable broth
* 1 c. spelt flour or whole wheat flour
* 1 tbsp. nutritional yeast
* 1 tbsp. cornmeal (buy organic if possible)
* 1 tsp. salt
* 1 tsp. fresh ground pepper
* 1 tsp. garlic powder
* 1 tsp. oregano
* 1/2 tsp. thyme

Drain and rinse the tofu. While tofu is draining (I do this by sticking a plate on top of the tofu and a can on top of the plate for 20 minutes to get the water out), set aside 1/2 c. of flour in a bowl.

Then make a batter. Mix remaining flour, nutritional yeast, cornmeal, salt, pepper, garlic powder, oregano, and thyme in a bowl. Add tamari, water, and broth and blend to avoid lumps.

Then mix oil and white wine in a saucepan. Begin heating oil and wine so it will be hot when you are ready for it.

Once tofu is drained, slice it horizontally into six equal sized square pieces. Then cut each piece in half diagonally so you have 12 triangles. Dip each piece of tofu in the flour, then dip it into the batter, coating it completely. Hold the tofu over the bowl of batter for a few seconds to let the excess batter drip off.

Hold the bottom of the tofu in the oil for a few seconds to let the bottom cook so it won't stick to the pan. Submerge the entire piece of tofu in the oil and deep-fry to a light brown. Do this for every piece of tofu. Remove tofu from oil with a slated spoon. Drain for a few seconds on a paper towel and enjoy!