Chile Cornmeal-crusted Tofu
This makes enough coating for at least 2 pounds of tofu. When I make it again I'll make less of the coating mix. I used lemon zest instead of lime because that's what I had on hand and it tasted great. It was especially good with a bit of Sriracha sauce drizzle on top. The amount of time this will take you depends on the size of your frying pan.
Yield: 4 Ready in 30 minutes
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Chile Cornmeal-crusted Tofu Preparation
Slice the tofu widthwise into eight slices, then cut each of those sliceds in half diagonally--from the upper left corner to the lower right corner--so you have 16 long trianges. Set aside.
Combine the soy milk and cornstarch in a wide, shallow bowl, Mix vigorously with a fork until the cornstarch is mostly dissolved.
In another shallow bowl, toss together the cornmeal, spices, lime zest, and salt.
Heat about 1/4" of oil in a large cast iron skillet over medium heat. To test if the oil is ready, sprinkle in a pinch of batter. When the batter sizzles and bubbles form rapidly around it, you're good to go.
Dip each individual tofu slice in the soy milk mixture. Drop it into the cornmeal with your dry hand and dredge it in the mixture, so it's coated on all sides. Transfer the tofu to the skillet in two batches so as not to crowd the pan. Fry tofu for 3 minutes on one side, use tongs to flip over each piece and fry for 2 more minutes. Drain the fried tofu on a clean paper bag or paper towels.
Tofu can also be baked instead of fried: Preheat oven to 350F. Line a baking sheet with baking parchment. Place the coated tofu on the baking sheet in a single layer. Spray with oil until lightly coated. Flip over and spray the other side. Bake for 12 minutes on each side.
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Chile Cornmeal-crusted Tofu Reviews
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3 years, 4 months, 1 weeks, 1 days, 11 hours, 45 minutes ago