Fried Tofu “Mock Chicken” with ‘Ulu Flour Batter
Main / Breadfruit flour
11⁄2 quarts oil or as much as necessary to cover tofu
2 packages (20 oz) firm tofu
1-2 cups vegetable stock/instant bouillon
1⁄2 cup breadfruit flour + 1⁄2 cup for dry dredge
1 tsp ground black pepper
1⁄4 cup cornstarch
1⁄4 tsp ground paprika (optional)
1 tsp baking powder
1 tsp kosher salt or to taste
1 cup cold water
Freeze both packages of the tofu and defrost. (Note: if using medium tofu instead of firm, freeze and defrost twice to achieve desired texture).
Once tofu is fully thawed, open the package and drain the liquid. Press tofu between two cuing boards (or use your hands) to squeeze more liquid from it. Once fully drained, use a towel to absorb any additional moisture.
With hands, break each block into 7-9 med. sized pieces.
In a large casserole dish, marinate tofu by fully submerging in the vegetable stock.
Place the oil in a medium pot and heat to 350 ̊F. Once at temp, reduce heat to low just to maintain temp.
Prepare breading station by mixing dry ingredients in a bowl. Slowly whisk in the water to create a slightly thin pancake-like batter; it will be slightly lumpy. In another bowl, place the other 1⁄2 cup ‘ulu flour for the dry dredge.
Once you are ready to begin frying, remove tofu from marinade and gently squeeze out some of the liquid. Place squeezed tofu into a clean bowl or onto a paper towel to allow excess liquid to absorb.
Place the tofu first into the flour dredge and then coat in the batter. Fry until golden brown for 2-4 minutes.
Rest on a paper towel to drip excess oil off and lightly salt. Serve immediately.