Vegan basil aioli
1/4 cup unsweetened soy milk
1 Tablespoon Dijon mustard
1/2 cup oil (preferably rice bran, canola is OK)
1 Tablespoon lemon juice
A handful basil leaves
½ clove garlic, smashed
1 12-oz Hodo Firm Tofu with Mediterranean Herbs, cut thick juliennes 3 X ½ X ½ inch, or plain Hodo Firm Tofu
1 cup potato starch
1 teaspoon kosher salt
2 cups rice bran oil for frying
Make vegan aioli: Place soymilk, mustard, basil and garlic in a blender and pulse to puree. With blender running, slowly drizzle in oil in a thin stream. Then add lemon juice and pulse to combine.
Heat 2 inches of oil in a cast iron skillet to 350F. Mix potato starch with salt in a breading pan. Dredge tofu cubes in potato starch, press to coat well. Shake off excess starch. Drop breaded tofu into hot oil, and fry undisturbed until golden brown. Then flip and fly another minute. Remove and drain tofu fries on a rack over a baking sheet. Serve with aioli.