Ingredients

• 2 sweet potatoes (about 1 pound), sliced 1/2 inch thick
• 2 tablespoons vegetable oil, plus more for frying
• 1 tablespoon plus 1 teaspoon paprika
• Kosher salt and freshly ground pepper
• 1 1/2 cups buttermilk
• 1/4 cup hot sauce
• 1 14-ounce package extra-firm tofu, drained, cut lengthwise into eight 1/2-inch-thick slices and patted dry
• 1/2 cup spicy ketchup
• 1/4 cup packed light brown sugar
• 1 tablespoon apple cider vinegar
• 1 1/2 cups all-purpose flour
• Coleslaw, for serving

Instructions

1. Preheat the oven to 425 degrees F. Toss the sweet potatoes with the vegetable oil, 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper on a baking sheet. Bake, flipping halfway through, until lightly browned and tender, about 30 minutes.
2. Whisk the buttermilk and hot sauce in a shallow dish. Add the tofu, turning to coat; marinate 10 minutes. Whisk the ketchup, brown sugar and vinegar in a bowl; set aside. Whisk the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon each salt and pepper in a large bowl; stir in 1 tablespoon of the marinade to make clumps.
3. Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then re-dip in the flour to coat with the clumpy bits; transfer to a plate. Fry the tofu in two batches, flipping halfway through, until golden brown and crisp, 3 minutes. Transfer to a rack; season with salt. Serve with the sweet potatoes, coleslaw and ketchup sauce.
4. Photograph by Ryan Dausch