Original Creole Seasoning 
Crispy Creole Fish Fry Mix 
Praline Honey Ham Marinade 
Blackened Shrimp Wedge Salad
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Ingredients
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1 Package Firm Tofu (19 Ounces)
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1/2 Teaspoon Tony’s Original Creole Seasoning
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1 Box Tony’s Crispy Creole Fish Fry Mix
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1 Large Egg
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1 Cup Milk
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Vegetable Oil for Frying
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1 Green Onion, Chopped
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1 Red Finger Chili Pepper, Sliced
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For the Sauce:
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1/4 Cup Tony’s Praline Honey Ham Marinade
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2 Tablespoons Soy Sauce
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2 Teaspoons Oyster Sauce
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1 Teaspoon Sesame Oil
- Clear
Directions
- To make the sauce, mix soy sauce, Tony’s Praline Honey Ham Marinade, oyster sauce and sesame oil in a bowl.
- Slice red finger chili pepper and chop green onion into 1-inch pieces.
- Remove and drain tofu from package. Use paper towel to pat the tofu dry.
- Cut tofu into cubes. Sprinkle 1/2 teaspoon of Tony’s seasoning on top of the tofu.
- Heat oil in frying pan on medium-high heat.
- In a large bowl, beat together the egg and milk.
- Pour the desired amount of Tony’s Fish Fry Mix into a separate bowl,
- Dip tofu cubes in egg wash, then roll tofu cubes in the fish fry and shake off the excess.
- Add tofu cubes in the frying pan in a single layer and cook until golden brown, about 8-10 minutes. Place fried tofu on a plate lined with paper towel.
- Heat a wok on medium heat. Add fried tofu, green onions, red finger chili pepper and sauce to a pan. Mix well until evenly coated. Remove from heat.
- Serve with a bowl of rice and a side of steamed or stir-fried vegetables. Enjoy!
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