Chile Cornmeal Crusted Tofu
photo by Kozmic Blues
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- canola oil, for frying
- 1 lb extra firm tofu, drained and pressed
- 1 cup unsweetened soymilk
- 2 tablespoons cornstarch
- 1 cup cornmeal
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 -2 teaspoon Old Bay Seasoning
- 1⁄4 teaspoon cayenne pepper
- 1 1⁄2 teaspoons salt
- 1 tablespoon lime zest
directions
- Slice the tofu block into 8 slices, widthwise. Then cut each slice in half diagonally, to make 16 triangles.
- Using a wide shallow dish, add the soymilk and cornstarch and wisk until well combined, and cornstarch is completely disolved.
- In another shallow dish, combine the cornmeal, spices, salt and zest, and gently wisk to combine.
- Heat about 1/4 inch canola oil in a skillet over medium heat.
- Dip each tofu triangle into the soymilk mixture, and then dredge completely in the seasoned cornmeal mixture.
- When oil is hot, fry pieces in skillet for about 3 minutes on each side, I usually do 6-8 pieces at a time.
- Drain on paper towels.
- Serve plain, or on grilled rolls with vegan mayo, lettuce and tomato!
Questions & Replies
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Reviews
-
This is simply fabulous! What a cacophany of flavors! I cut the tofu the way recommended, and got about about 22 pieces. I froze it after draining for 2 hours. The only changes I made to the recipe was I omitted the cayenne because I used a fine Indian chili powder that's very hot, sprinkled in just a little kosher salt because I'm trying to cut salt intake, coconut milk instead of soymilk, and orange zest because I had dried orange peel that I hydrated, and mixed with the coconut milk. I couldn't really taste the orange or coconut though because the chili and Old Bay are pretty powerful, used Recipe #15562 for it. The key here is to fry it for long enough (but not too long or else it'll burn) because I had a few pieces I didn't fry long enough, those turned out limp, the key is to do about 4-5 minutes on each side so the breading puffs up nicely (that's the cornstarch doing its job!) and makes for a nice thick crunch. I thought they were quite spicy, would dip well with a more neutral flavor-- I liked them with applesauce! Would definitely make again, and probably will soon since I have some leftover breading. Made for Veggie Swap 23.
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First, for the previous reviewer, I'm guessing that you didn't freeze the tofu first (important if you want firmness, do it with all your tofu 'cept silken) but i think you might not have used enough oil or cut the tofu right. anyhoo this was great i threw it on couscous and made a sauce for it, i'll be making sandwiches with leftovers tomorrow. i always wanted to get a good crunchiness on me fried tofu. i didn't have old bay so i used prudhommes seafood magic. reminded me of rainbow trout as a child. also only had vanilla soy milk but didn't notice it at all. would recommend re-whisking milk mix each time you dip and less fry time with subsequent batches. Eating it plain is good but better wit' a dippin sauce. Thanks for sharing :)
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I was so excited to try this recipe, as I am always looking for neat things to do with Tofu. I used firm Tofu in water and was sure to squeeze the extra out. I felt that the sesoning and coating were good, but the cmbination of the crispy outer and the, well, mushy interior left a lot to be desired. Also, the smell it left in my kitchen after frying it was also a bit gross. It did end up looking as beautiful as the picture however! I can't think of a way to modify this recipe so that I would find it to be a good one. Bummer.
Tweaks
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This is simply fabulous! What a cacophany of flavors! I cut the tofu the way recommended, and got about about 22 pieces. I froze it after draining for 2 hours. The only changes I made to the recipe was I omitted the cayenne because I used a fine Indian chili powder that's very hot, sprinkled in just a little kosher salt because I'm trying to cut salt intake, coconut milk instead of soymilk, and orange zest because I had dried orange peel that I hydrated, and mixed with the coconut milk. I couldn't really taste the orange or coconut though because the chili and Old Bay are pretty powerful, used Recipe #15562 for it. The key here is to fry it for long enough (but not too long or else it'll burn) because I had a few pieces I didn't fry long enough, those turned out limp, the key is to do about 4-5 minutes on each side so the breading puffs up nicely (that's the cornstarch doing its job!) and makes for a nice thick crunch. I thought they were quite spicy, would dip well with a more neutral flavor-- I liked them with applesauce! Would definitely make again, and probably will soon since I have some leftover breading. Made for Veggie Swap 23.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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