Yields: 6 Servings

From The Hodo Kitchen

Photo Credit and Food Styling by Bittersweet Blog

Ingredients

• 1 (10oz) package Hodo Extra Firm Tofu, cut into thick juliennes, about 3 X ½ X ½ inch Locate Product

• 1/4 cup unsweetened soymilk

• 1 tbsp Dijon mustard

• 1 handful basil leaves

• ½ clove garlic, smashed

• 1/2 cup oil for aioli (preferably rice bran, canola is OK)

• 1 tbsp lemon juice

• 2 cup frying oil

• 1 cup potato starch

• 1 tsp kosher salt

Instructions

1. Make vegan aioli: place soymilk, mustard, basil, and garlic in a blender and pulse to puree. With blender running, slowly drizzle in oil in a thin stream. Then add lemon juice and pulse to combine.

2. Heat 2 inches of oil in a cast iron skillet to 350F. Mix potato starch with salt in a breading pan. Dredge tofu cubes in potato starch, press to coat well. Shake off excess starch. 

3. Drop breaded tofu into hot oil, and fry undisturbed until golden brown. Then flip and fly another minute. Remove and drain tofu fries on a rack over a baking sheet. 

4. Serve with aioli.