Ingredients
- 1/2 CUP AIOLI
- 1/2 CUP BLUE CHEESE, CRUMBLED
- 1 PKG. TEMPURA MIX
- CLUB SODA (AS NEEDED)
- 1/2 CUP FAVORITE BUFFALO SAUCE
- 1 TBSP. BUTTER, SOFTENED
- 2 CUPS VEGETABLE OIL
- 2 PKGS. WILDWOOD® SAVORY BAKED TOFU, CUT INTO 1 INCH STRIPS
- 1 CUP CELERY, CUT INTO STICKS
Preparation
- IN A SMALL BOWL MIX ZESTY GARLIC AIOLI AND CRUMBLED BLUE CHEESE UNTIL COMBINED. SET ASIDE.
- IN ANOTHER BOWL ADD YOUR FAVORITE TEMPURA MIX AND WHISK IN CLUB SODA (SUBSTITUTE CLUB SODA FOR LIQUID ON PACKAGE INSTRUCTIONS.) KEEP COLD UNTIL READY TO USE.
- IN ANOTHER BOWL STIR TOGETHER BUFFALO SAUCE AND BUTTER, LEAVE OUT TO WARM TO ROOM TEMPERATURE.
- IN A SMALL POT HEAT OIL TO 350°F OR USE A DEEP FRYER IF YOU HAVE ONE.
- WHEN OIL IS UP TO TEMPERATURE, DIP TOFU STRIPS INTO TEMPURA BATTER, THEN SLOWLY PLACE IN OIL, LET FRY UNTIL THEY ARE LIGHTLY BROWN, ABOUT 3–4 MINUTES.
- WHEN DONE, PLACE ON A PAPER TOWEL-LINED PAN TO ABSORB EXCESS OIL THEN PLACE IN THE BOWL WITH BUFFALO SAUCE AND TOSS.
- SERVE IMMEDIATELY WITH THE AIOLI/BLEU CHEESE MIXTURE AND CELERY STICKS.