Tofu is often found it in the various oriental cuisines but it is not often found in main stream American cooking. I like it so I am always on the lookout for new ways to prepare it. This is my adaptation of a tofu recipe I got from a friend and some ideas I got from frying chicken. This recipe turned out to be absolutely delicious. The crust on the tofu sticks is tasty and the texture is just wonderful. The potato starch and the Panko make the crust crisp and crunchy. It is especially good served with a dip.
I use paper towels to absorb liquid and a bowl with water in it to put pressure on the tofu.
Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks.
Put tofu in a bowl, and pour the broth over the top. Set aside to soak.
In a separate bowl, stir together potato starch, panko, onion powder, garlic powder, salt, pepper, sage, and cayenne.
Warm oil in a large skillet over medium-high heat.
Remove tofu sticks from broth, and squeeze most, but not all, of the liquid from them. Roll sticks in breading, being sure to get a good coating of the breading. It is usually necessary to repeat until sticks are well coated.
Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
When browned, drain on paper towels.
Serve with a dipping sauce. I am using an eggplant dip here. Other good sauces for dipping include: sweet & sour sauce, French dressing, Tiger sweet & spicy sauce or your favorite dipping sauce.