chili_cornmeal_tofu
vegetable:0
meat:1
yield (meals * people):
prep.:
cook:
recipe source: Veganomicon

1 bunch Vegetable oil
1 lb extra-firm tofu, drained and pressed
1 c soy milk
2 tbsp cornstarch
1 c cornmeal
2 tbsp chili powder
1 tsp cumin
0.25 tsp cayenne
1 tsp grated lime zest
1.5 tsp salt

-Slice the tofu widthwise into 8 slices
-Cut each slice in half diagonally, giving 16 long triangles
-Combine soy milk and cornstarch in a wide, shallow bowl.  Mix with
fork until cornstarch is mostly dissolved.
-In another shallow bowl, toss together cornmeal, spices, lime zest, and salt
-Heat about 1/4 inch oil in a large frying pan over medium heat
-Dip each tofu slice in the soy milk, drop into cornmeal with your dry
hand, 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 2 batches so as not to crowd the pan
-Fry tofu for 3 min on one side, use tongs to flip over each piece,
fry 2 more min
-Drain the fried tofu on a clean paper bag or paper towels
-Preheat oven to 350F
-Line a baking sheet with baking parchment
-Place coated tofu on the baking sheet in a single layer.
-Spray oil until lightly coated
-Flip over and spray the other side
-Bake 12 min on each side