Chile Cornmeal-Crusted Tofu

Chile Cornmeal-Crusted Tofu

I love this tofu recipe. The tofu pieces make a fine poboy filling piled on french bread layered with coleslaw and squeeze of fresh lime. This recipe is from the Veganomicon cookbook.  The recipe is vegan. If you do dairy, cow’s milk works fine too.






Chile Cornmeal-Crusted Tofu

corn or vegetable oil for frying
1 pound extra firm tofu, drained and pressed
1 cup soy or rice milk
2 tablespoons corn starch
1 cup cornmeal
2 tablespoons chile powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 tablespoon lime zest
1 1/2 teaspoons salt

Slice the tofu widthwise into eight slices, then cut each of those slice in half diagonally from the upper left corner to the lower right corner-so that you have sixteen triangles. Set aside.

Combine the 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.

Frying Directions
Heat about 1/4 inch of oil in a large skillet, preferably cast iron, over medium heat. To test  if the oil is ready, sprinkle in a pinch of batter . When batter sizzles and bubbles form rapidly around it, you’re good to go.

Dip each individual tofu slice in the milk mixture. Drop it into the cornmeal with your dry hand and use your other hand to dredge it in the mixture, so that 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.

Baking Directions
Preheat oven to 350 degrees. 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 12 minutes on each side.



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