Tofu Jalapeno Poppers

• 8 ounces Firm tofu
• 24 Fresh jalapeño peppers, 2, 1/2 to 3-inch size
• 1 1/4 ounces Taco seasoning mix, prepared
• 2 cups Flour
• 4 Eggs, beaten
• 1/4 Water
• 1 1/2 Dry bread crumbs
• 1/2 Parmesan cheese, grated
• Soybean oil (vegetable oil,) as needed
• Salt

Preparation

1 Cut tofu into 2 x 1/2 x 1/2- inch strips. Place tofu on a thickness of several paper towels on a cutting board and position board on a slant to allow excess liquid to drip off. Sprinkle with salt and pepper.
2 Wash peppers. Use plastic gloves to avoid retaining the hot flavor on your fingers. Slit the pepper lengthwise up both sides, leaving the stem intact. Remove seeds.
3 Roll tofu strips in taco seasoning. Place into pepper; press pepper together. Roll pepper in flour.
4 Beat eggs and water together. Mix bread crumbs, cheese, 1 teaspoon salt and 1/4 teaspoon pepper together.
5 Holding the stem of each floured pepper, dip into egg mixture and then into crumb mixture to coat entire surface; repeat to get a nice coating. Place on waxed paper-lined pan and refrigerate until ready to use.
6 Deep-fry at 375°F 2 to 5 minutes or until browned. Drain and serve hot.

Source: © 2010, Courtesy of United Soybean Board