Nashville Style Hot Tofu Sliders with Spicy Pickles
A Southern twist on tofu, inspired by Nashville's hot chicken.
Servings: 4
Ingredients
- 1 block of extra firm tofu
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 2 cups boiling water
- 1 tablespoons grapeseed or canola oil may use less
- 1/2 cup corn starch (might need a little more
- sriracha approximately 1 teaspoon for each slice of tofu
- mini rolls or white bread
- pickles slices
- pickles 3 per slider
Instructions
- Cut tofu into 3/4 inch slices
- Season boiling water with salt and cayenne pepper.
- Place tofu in baking dish. Pour water over tofu and let sit for 15 minutes.
- Remove tofu, place on cloth (waffle towel works well) or paper towels and drain for 15 minutes. Cover tofu on both sides, making sure to gently press out the moisture.
- Using a non-stick pan, put grapeseed oil in frying pan. Using medium heat, get pan hot. Cover tofu pieces with corn starch, only right before you pan fry or tofu will get too much moisture. Fry for a few minutes on each side until golden brown.
- Remove to plate with paper towels and immediately brush with sriracha sauce on each side.Rub sriracha onto the tofu, while it is still hot. Serve immediately.
- To make sliders, use soft mini white rolls or use white bread, cut into circles or squares, no crust.
- Serve with bread and pickles.