Nashville-Style Hot Tofu Sliders

Step 1

Make the hot butter: In a small bowl, combine all ingredients and whisk until well blended. Set aside.

Step 2

Make the tofu: With a hand on top of the tofu, cut parallel to the cutting board so that you have two equal rectangles. Quarter each of those rectangles, so you have eight pieces. Arrange sliced tofu on a paper towel-lined plate and top with another layer of paper towels; press to remove excess water.

Step 3

Place milk and rice flour in 2 separate shallow bowls. In a medium bowl whisk all-purpose flour, cornstarch and baking powder, and season with salt; add seltzer and gently whisk just to combine. Do not overmix; a few lumps in the batter are OK.

Step 4

Heat 1/2 inch of oil in a large cast-iron skillet over medium to 375 degrees. Working with 4 pieces of tofu at a time, dredge in milk, then in the rice flour, pressing all sides of tofu into the rice flour. (The tofu should be completely coated with flour.) Dip in the batter, allowing excess to drip off, and add to oil. Fry undisturbed until batter sets, about 2 minutes. Continue to fry, turning gently, until golden and crisp, about 3 minutes longer, adjusting heat as necessary to stay close to 375 degrees. Transfer to a paper towel-lined plate, and season with salt. Repeat dredging and frying with the remaining tofu.

Step 5

Spread mayonnaise on the insides of buns. (If using sliced bread, cut into quarters for slider-size portions.) Arrange lettuce on bottom buns. Gently turn each piece of tofu in the hot butter to evenly coat, then place on top of lettuce. Drizzle with more hot butter, top with pickles and finish with bun tops. Serve warm.