My nod to the tofu chicken fingers from Buddha’s Delight in Boston. Lance and I ate there all the time when we lived in Boston, in fact it was the location of our first date.

1 brick firm or extra firm tofu
Tempura batter
Salt, pepper, onion powder & chili powder to taste
Oil for frying

Drain tofu, trying to get out as much water as possible and cut into 10 strips. Then freeze tofu, at least overnight. Thaw and drain again by patting dry with towels. Season tofu with salt, pepper, onion powder and a dash of chili pepper. Dip in tempura batter then fry in 350-375 degree oil until golden brown. Drain on paper towels and sprinkle with salt while still hot.

Serve with duck or plum sauce.