Kardea shares the soul food side of vegan with her crispy fried tofu served with dairy-free ranch dipping sauce!Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3AMgtySSubscribe to Food Network ▶ http://foodtv.com/YouTubeKardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Lemon-Pepper Fried "Chicken" TendersRECIPE COURTESY OF KARDEA BROWNLevel: IntermediateTotal: 2 hr 30 min (includes drying and soaking time)Active: 55 minYield: 6 to 8 servingsIngredientsLemon-Pepper "Chicken":Two 14-ounce packages firm tofu3 cups “no chicken” broth (or broth made with no chicken base) Peanut or canola oil, for frying 1 1/2 cups unsweetened almond milk 1 1/2 tablespoons white vinegar 2 cups all-purpose flour 1/4 cup cornstarch 1/4 cup lemon-pepper seasoning, plus more for sprinkling Kosher salt and freshly ground black pepper Dairy-Free Ranch Dip:1 cup vegan mayonnaise1/4 cup unsweetened almond milk 1 teaspoon dried parsley 1 teaspoon white vinegar 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried dill Kosher salt and freshly ground black pepperDirectionsSpecial equipment: a deep-fry thermometerFor the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.Make the “buttermilk” by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.Dip the tofu strips in the “buttermilk,” then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#KardeaBrown #DeliciousMissBrown #FoodNetwork #LemonPepperFriedChickenTendersKardea Brown's Lemon-Pepper Fried "Chicken" Tenders | Delicious Miss Brown | Food Networkhttps://www.youtube.com/watch?v=BLRKUVhO1_0
