Recipe by Kozmic Blues
Yum, Yum! I adapted this recipe from Veganomicon, and it turned out great. I really, really like the use of cornstarch and soy milk to mimick the raw egg traditionally used in "breading" recipes. I used the tofu to make "Po Boy" style sandwiches by placing the fried tofu on grilled rolls with chipotle vegan mayo and fresh yellow tomatoes. The only major change I made from the original recipe was to add a tsp or two of Old Bay Seasoning, and some extra salt (I actually used Penzey's Special Smokey Seasoned Salt)
Top Review by the80srule
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.
- 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 See How It's Made
- 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!