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1
Drain the tofu and cut it into 1/4-inch-thick slices.
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2
Lay the pieces between several paper towels, top with a heavy pan, and let stand for 15 minutes to press out any excess water.
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3
Peel the onions and cut into 1/4-inch-thick slices.
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4
Place the onion rings in ice-cold water until ready to use.
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5
Beat the egg and water together in a shallow bowl.
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6
Place 1 cup of the flour in a shallow bowl.
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7
Season the flour heavily with salt and pepper and stir it in.
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8
Pour about 1 1/2 inches of oil into a saucepan and place over medium-high heat until very hot (about 350F).
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9
(A tiny drop of water added to the pan should immediately cause the oil to bubble up.)
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10
Dip the tofu into the flour, then the egg, then the flour again.
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11
Carefully place the tofu into the oil using a slotted spoon and cook for 4 to 5 minutes, or until golden brown.
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12
Remove with a slotted spoon and drain on paper towels.
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13
Remove the onion rings from the water and blot lightly on paper towels.
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14
Place the remaining 1 cup of flour into a large resealable bag and add some of the onions.
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15
Shake until they are thoroughly coated, then carefully transfer the onions to the hot oil using a slotted spoon.
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16
Cook for 10 to 15 minutes, or until golden brown.
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17
Remove with a slotted spoon and drain on paper towels.
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18
Continue with the remaining onion rings.
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19
Place some of the tofu and onion rings on each plate and spoon the barbecue sauce over the tofu.
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20
The creation of onion rings is apparently a subject of dispute.
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21
Some say that they were developed by Pig Stand restaurants in the 1920s and others attribute them to Sam Quigley in the 1950s.
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22
Either way, there are enough types of onion rings to go around.
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23
Onion rings can be battered, when they are dipped in a thicker, wet sauce, or breaded, when they are rolled in breadcrumbs or flour, like in our recipe.
