CRISPY CHICKEN RANCH BURGER

Fry up those slices of tofu with a tempura batter for a delicious sandwich. Be sure to drench these delicious patties with a generous helping of Creamy Ranch Dressing to complete the deep-fried feast.

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» SERVES 4 «

1 cup ice water

1¹/₂ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

¹/₂ teaspoon black pepper

Canola oil (for frying)

1 (16-ounce) package firm tofu, drained and cut through the width of the block, making 4 patties

1 recipe Creamy Ranch Dressing (see Chapter 6)

4 hamburger buns

1 medium ripe avocado, sliced

4 leaves lettuce

¹/₂ medium onion, peeled and thinly sliced

1 medium tomato, sliced

1. In a medium bowl, combine ice water, flour, baking powder, salt, and pepper, and stir until just combined; a few lumps are fine.

2. In a deep 2-quart pot, heat enough oil to submerge tofu patties over medium-high heat. You’ll know the oil is hot enough when bubbles appear around the base of a chopstick inserted into the oil.

3. Dip tofu patties into the tempura batter, turning to completely coat, and carefully place patties in the heated oil. Fry about 1–2 minutes, turning when light golden brown, then fry the second side 1–2 minutes longer. Set on paper towels to drain. Repeat for all four patties.

4. Spoon a tablespoon of Creamy Ranch Dressing on buns and add tofu patty. Garnish with avocado, lettuce, onion, tomato, and extra Creamy Ranch Dressing.