Barbecue Tofu with Onion Rings - onions

Method

• Drain the tofu and cut it into 1/4-inch-thick slices.
• Lay the pieces between several paper towels, top with a heavy pan, and let stand for 15 minutes to press out any excess water.
• Peel the onions and cut into 1/4-inch-thick slices.
• Place the onion rings in ice-cold water until ready to use.
• Beat the egg and water together in a shallow bowl.
• Place 1 cup of the flour in a shallow bowl.
• Season the flour heavily with salt and pepper and stir it in.
• Pour about 1 1/2 inches of oil into a saucepan and place over medium-high heat until very hot (about 350F).
• (A tiny drop of water added to the pan should immediately cause the oil to bubble up.)
• Dip the tofu into the flour, then the egg, then the flour again.
• Carefully place the tofu into the oil using a slotted spoon and cook for 4 to 5 minutes, or until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Remove the onion rings from the water and blot lightly on paper towels.
• Place the remaining 1 cup of flour into a large resealable bag and add some of the onions.
• Shake until they are thoroughly coated, then carefully transfer the onions to the hot oil using a slotted spoon.
• Cook for 10 to 15 minutes, or until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Continue with the remaining onion rings.
• Place some of the tofu and onion rings on each plate and spoon the barbecue sauce over the tofu.
• The creation of onion rings is apparently a subject of dispute.
• Some say that they were developed by Pig Stand restaurants in the 1920s and others attribute them to Sam Quigley in the 1950s.
• Either way, there are enough types of onion rings to go around.
• Onion rings can be battered, when they are dipped in a thicker, wet sauce, or breaded, when they are rolled in breadcrumbs or flour, like in our recipe.