1 pound extra-firm tofu, frozen then thawed
2 tablespoons wine vinegar
2 tablespoons sugar/sugar substitute
1 teaspoon salt
3 tablespoons smooth peanut butter
3 tablespoons barbeque sauce
1/2 - 1 teaspoon red pepper flakes
1 1/2 - 2 cups sunflower oil + 2 tablespoons sesame oil
For the batter:
4 tablespoons all-purpose flour
egg substitute for two eggs
4 tablespoons soy milk
1/2 teaspoon each chili powder and salt
Cut the tofu into 1 1/2 inch triangles, set aside.
In a wok or large pan, combine the oils and heat over medium-high heat.
In a separate small saucepan, combine the wine vinegar, sugar and salt. Bring to a boil. Remove from the heat and add the peanut butter, barbeque sauce and red pepper flakes. Keep warm over very low heat until serving.
For the batter: In a medium-sized mixing bowl, add the flour. Make a well in the center and add egg replacement and 2 tablespoons of the soy milk. Mix gently and gradually add the remaining soy milk. Mix in the chili powder and salt.
The oil is ready when an added drop of batter stars frying gently. If it burns up immediately, it's too hot.
Dip the tofu pieces in the batter, a few at a time, drain off the excess and fry until golden brown (be sure not to crowd the pan). Drain on paper towels and repeat with the remaining tofu.
Serve with the warm dipping sauce.