1 pound extra-firm tofu, marinated in something mild for several days (a marinade made with broth, herbs, and nutritional yeast is great)
1/2 cup unbleached white flour
1/3 cup cornstarch
1/2 teaspon baking powder
1/4 teaspoon salt
1/2 teaspoon vegetable oil
1 cup plus 1 tablespoon water
1 lemon, juiced
1/4 cup sugar
1 cup water
1 tablespoon cornstarch and 2 tablespoons water mixed together separately to make a slurry
vegetable oil for deep-frying
What You Do:
Cut the tofu into 1 inch strips and drain well.
Prepare the batter by mixing together in a bowl the flour, cornstarch, baking powder, salt, oil and water. Whisk it really well so there are no lumps.
Prepare the lemon sauce by mixing together in a small saucepan the lemon juice, sugar, water, and slurry mix.
Heat about an inch of oil in a large saucepan till fryin' temperature hot.
Dip the tofu into the batter and let it coat heavily. Carefully place it into the oil.
Repeat with as many pieces of tofu will fit comfortably in your pan without crowding. The batter will spread out in the hot oil and stick to each other if you put them in too close. Break up any pieces that are stuck and carefully loosen the bottom of each strip. The trick is to turn the tofu over as soon as the batter has set so that the tops will get crunchy too. Once the batter has set on both sides, you can keep flipping them over to make sure they get golden brown
Drain the brown tofu strips on lots of paper towels to drain off the excess oil.
After all the tofus are browned, cook the sauce. Give the sauce a stir and place it over medium heat until it begins to boil. Once the sauce has turned clear, reduce the heat and let it simmer until its thick to your liking.
Serve the chickin's with rice and lemon sauce to dip into. You can pour the lemon sauce on top, but it will soften the golden crust you've worked so hard to create.