Wednesday, September 17, 2014
Chili Cornmeal crusted Tofu
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.
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.