SOUTHERN FRIED TOFU WITH SWEET POTATOES

Southern Fried Tofu with Sweet Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 sweet potatoes (about 1 pound), sliced 1/2 inch thick
2 tablespoons vegetable oil, plus more for frying
1 tablespoon plus 1 teaspoon paprika
Kosher salt and freshly ground pepper
1 1/2 cups buttermilk
1/4 cup hot sauce
1 14-ounce package extra-firm tofu, drained, cut lengthwise into eight 1/2-inch-thick slices and patted dry
1/2 cup spicy ketchup
1/4 cup packed light brown sugar
1 tablespoon apple cider vinegar
1 1/2 cups all-purpose flour
Coleslaw, for serving

Steps:

Preheat the oven to 425 degrees F. Toss the sweet potatoes with the vegetable oil, 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper on a baking sheet. Bake, flipping halfway through, until lightly browned and tender, about 30 minutes.
Whisk the buttermilk and hot sauce in a shallow dish. Add the tofu, turning to coat; marinate 10 minutes. Whisk the ketchup, brown sugar and vinegar in a bowl; set aside. Whisk the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon each salt and pepper in a large bowl; stir in 1 tablespoon of the marinade to make clumps.
Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then re-dip in the flour to coat with the clumpy bits; transfer to a plate. Fry the tofu in two batches, flipping halfway through, until golden brown and crisp, 3 minutes. Transfer to a rack; season with salt. Serve with the sweet potatoes, coleslaw and ketchup sauce.

Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 1100 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 16 grams