Crispy Deep Fried Tofu
from "The Book of Tofu"
The key to obtaining a crisp, delicately crunchy crust lies in using kudzu powder, although other coatings also work well.



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12 oz firm tofu cut into cubes
3 to 5 tablespoons kudzu powder, cornstarch, arrowroot, or flour
Oil for deep-frying

Cut Tofu into 6 rectangular pieces and roll each piece in the kudzu powder. Heat oil to 350F in a wok, skillet, or deep-fryer. Drop in tofu and deep-fry until golden brown. Allow to drain. Invite each guest to season his or her tofu to taste with shoyu and garnishes such as greated ginger, daikon, wasabi, or thinly sliced leeks.

You can get this, and many others at www.tofu.com .
You may want to sub the flour with something that Atkins has. I haven't shopped the Atkin's store, but I'm sure there is something to sub.