Lemon-Pepper Fried "Chicken" Tenders Recipe

Lemon-Pepper Fried "Chicken" Tenders

• Difficulty: Intermediate
• Servings / Yield: 6 to 8
• Nutritional Information Per Serving (1 of 8): Calories 726; Total Fat 55 g; Saturated Fat 5 g; Carbohydrates 39 g; Dietary Fiber 5 g; Sugar 2 g; Protein 24 g; Cholesterol 3 mg; Sodium 812 mg
• Total Time: 2 hr 30 min (includes drying and soaking time)
• Active Prep Time: 55 min

These tenders deliver a crisp exterior and tender interior, satisfying a "chicken" craving by using tofu soaked in a savory nochicken broth to add deep umami flavor. Pressing the tofu before soaking removes excess moisture so it absorbs the broth better.

Lemon-Pepper "Chicken":

• Two 14-ounce packages firm tofu
• 3 cups no chicken broth (or broth made with no chicken base)
• Peanut or canola oil for frying
• 1 1/2 cups unsweetened almond milk
• 1 1/2 tablespoons white vinegar
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup lemon-pepper seasoning, plus extra for sprinkling
• Kosher salt and freshly ground black pepper

Dairy-Free Ranch Dip:

• 1 cup vegan mayonnaise
• 1/4 cup unsweetened almond milk
• 1 teaspoon dried parsley
• 1 teaspoon white vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried dill
• Kosher salt and freshly ground black pepper to taste

Special Equipment:

• A deep-fry thermometer

1. Place the tofu on a cutting board lined with paper towels. Cover with additional paper towels and set a pot filled with heavy cans on top to press out excess moisture for 30 minutes.
2. Slice the pressed tofu into strips, then immerse them in the nochicken broth in a bowl and soak for 1 hour.
3. While the tofu soaks, make the ranch dip: whisk together vegan mayonnaise, almond milk, dried parsley, white vinegar, garlic powder, onion powder, and dried dill in a small bowl. Season with salt and pepper and chill until serving.
4. Pour oil into a cast-iron skillet to reach halfway up the sides and heat to 350F (use a deep-fry thermometer). Prepare a rimmed baking sheet with a wire rack to drain the fried tenders.
5. Make the buttermilk substitute by combining almond milk and white vinegar in a shallow dish; let sit 10 minutes until tangy. In another shallow dish, combine flour, cornstarch, lemon-pepper seasoning, salt, and pepper.
6. Dip each tofu strip into the buttermilk mixture, then coat in the flour mixture. Fry in batches, turning occasionally, for 7 to 8 minutes until crispy and golden. Drain on the wire rack and sprinkle immediately with extra lemon-pepper seasoning. Serve hot with the dairy-free ranch dip.