12 oz extra firm organic tofu
1/2 cup whole wheat flour
1/2 cup beer (I used Flying Dog Old Scratch Lager)
3/4 tsp Ener-G egg replacer stirred in 1 tbsp water
Fresh Black Pepper
Spike (or any seasonings you may wish - seasoning salt or paprika, for instance)
Expeller Pressed Canola Oil
Salt
Tabasco Sauce
Organic Gourmet's Eggless Tartar Sauce

1. Drain tofu as much as possible. You may wish to freeze and thaw tofu for a firmer texture (though I didn't need to). Slice into whatever size you like (I prefer 2"x4" strips about 1/3" thick). Set aside.

2. In a pie plate, combine flour, beer, and egg replacer and stir with a fork until it resembles the consistency of pancake batter. Stir in black pepper and spike to batter.

3. In a frying pan, pour about 1/2" of oil. Heat oil until a dab of batter starts sizzling upon contact. I keep the stove on about 75% heat.

4. Cover tofu pieces with batter on all sides. Cook tofu slices in oil, turning regularly, for 6-10 minutes or until golden brown.

5. Blot oil out of fried tofu slices and let sit until cool enough to eat without burning your tongue.

6. Add salt, tabasco sauce, and tartar sauce to taste and enjoy.

Feeds 2-3 hungry people when served with sides.

This recipe is adapted from this recipe at vegweb.com.