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Wednesday, September 17, 2014

Chili Cornmeal crusted Tofu

 photo IMG_7395.jpg

You can bake or fry this.  I found the basic recipe from a book called Veganomigon The Ultimate Vegan Cookbook

I changed it a bit because I can not have really hot spice.

Olive oil
1 pound extra firm tofu, drained 
1 cup soy or almond or rice milk
2 tab cornstarch
1 cup cornmeal (I used Maseca a corn masa flour)
2 tab chili powder (I used only ONE)
1 teaspoon ground cumin
1/4 teaspoon cayenne (I omit)
1 tab grated lime zest (I didn't have)
1 and 1/2 tsp salt (I used way less)

Slice the tufu width wise into eight then cut each of those slices in half diagonally--from t
he upper left corner to the lower right corner---so that you have sixteen long triangles.  Set Aside.

Combine the milk and cornstarch in a bowl.  Mix vigorously with a fork until the cornstarch is mostly dissolved.

In another bowl combine cornmeal, and seasonings. Dip the tofu slices individually into milk mixture. Then dip each into the cornmeal mixture using , now, your dry hand to coat well. Place each piece on the parchment paper on your prepared sheet--see below.

For baking--preheat oven to 350 and line a baking sheet with parchment Place coated tofu on the baking sheet in a single layer.  Spray with oil lightly coating and flip and spray other side.  Bake 12 minutes on a side flip and 12 more minutes. 

To Fry instead of baking: heat 1/4 inch oil in large cast iron skillet over med. heat.  To test if the oil is ready sprinkle a pinch of batter.  When batter sizzles, and bubbles form rapidly around it you are good to go. Transfer the coated pieces in 2 batches so as not to crowd.  Fry 3 min on one side and use tongs to flip and fry 2 more minutes.  Drain the fried tofu on a clean paper bag or towel.

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