1 lb. firm or extra-firm water-pack tofu, frozen, thawed, and pressed to remove water
2-3 cups "chicken" broth
2 handfuls almonds
1/2 cup white flour
1/4 cup cornstarch
2 tsp. baking powder
you'll probably want to add some salt if you don't make a salty sauce to go over this
2 "eggs" (I used EnerG)
about 3/4 cup plain almond (or soy or rice) milk
oil for frying
Cut the tofu into fingers about 2" x 3/4" x 3/4". Put the tofu in a bowl with the broth to soak.
Chop the almonds in a food processor until they form a coarse meal. Combine with the rest of the dry ingredients (prepare the egg replacer separately).
Heat oil either in a pan to deep-fry or in a layer at least 1/4" thick in a skillet. Set up a piece of brown paper or some paper towels (paper towels would probably be better--you can see mine are still pretty greasy after the brown paper) on a plate or tray nearby to drain the finished pieces.
Add the eggs and almond milk to the dry ingredients until you have a batter about the consistency of thick pancake batter.
When the oil is hot take a piece of tofu from the broth, squeeze it lightly to get the excess broth out/off, and coat in the batter. Drop into the oil. It should immediately sizzle vigorously. If it doesn't, it's not hot enough. Repeat with remaining pieces, turning the ones in the pan as they brown.
I was too lazy to make a sauce for these, but they'd be good with a sauce made from leftover broth, a little soy sauce, and cornstarch to thicken it.
They wind up really moist from the broth in them and crispy on the outside. Yum!
Angelo Badalamenti - Twin Peaks - Audrey's Dance