1 cup cornmeal
1 tablespoon paprika
1 tablespoon garlic pepper salt
1 tablespoon parsley
1 (12 ounce) can American beer
1 1/2 cups unbleached white flour
1/2 (14 ounce) block extra firm tofu, pressed and sliced 1/4" thick (I use White Wave)
3/4 cup soybean or sesame oil, divided
1. Mix cornmeal and spices together in a big bowl, set aside.
2. Put the vegan beer a large bowl and gradually add the flour (you may not need to use all of it) until it creates a batter that drips off of a spoon, runny like pancake mix. Set aside.
3. Dip slices of tofu into beer batter, and let any excess drip off of it. Dredge dipped tofu in cornmeal mixture, make sure it's covered really good.
4. Heat 1/2 the oil in a large pan on medium heat until it crackles when water is flicked into it. Fry 1/2 the tofu until it is golden, and drain on paper towels. Fry remaining tofu with remaining oil.
Source of recipe: This is a twist on a recipe my granny taught me as a kid to make fried catfish. I like to eat it with veggie sour cream and pickles. Goes great with more beer.