Finalist: Kerry Kakazu, Honolulu, Hawaii
1 (20 ounce) container Firm Aloha Tofu
oil for deep-frying
4 cloves garlic, minced
1/2 cup parsley, chopped finely
1 teaspoon Hawaiian salt (coarse rock salt)
2-3 tablespoons olive oil
3/4 cup plain yogurt
1 teaspoon lemon juice
1/2 cup cucumber, chopped and seeded
1/2 teaspoon dill
Slice tofu crosswise into 3/4″ slices. Place slices (single layer) on a couple of layers of paper towel on a plate or flat surface. Put more paper towels on top of tofu and cover with a plate or tray. Place a weight (full carton of juice or milk works well) on top of the plate for about 30 minutes to help squeeze out excess water.
While tofu is draining, prepare coating by combining garlic, parsley, salt and olive oil. Prepare dip by draining excess water from cucumber, then mix with yogurt, lemon juice, and dill in a food processor or blender.
Slice pressed tofu into 3/4″ strips and coat with cornstarch. Deep-fry at 370 degrees in small batches until golden brown (about 5 minutes). Toss tofu strips with garlic-parsley mixture to coat surface. Serve with yogurt dip immediately.