Prep 40 mins
Cook 40 mins
Having just come back from a trip to the Keys, this recipe seemed fitting. Enjoy!
- 1 lb extra firm tofu
- 2 tablespoons white flour
- 2 tablespoons cornmeal
- 1 1⁄2 teaspoons poultry seasoning
- 2 teaspoons nutritional yeast
- 1⁄2 teaspoon salt (optional)
- 1⁄4 teaspoon black pepper
- 2 tablespoons prepared yellow mustard
- 4 tablespoons vegetable oil or 4 tablespoons peanut oil
- 1⁄2 cup ketchup
- 1⁄3-1⁄2 cup sugar or 1⁄3-1⁄2 cup honey
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 small onion, minced
- 4 tablespoons Worcestershire sauce
- 1 teaspoon hot pepper sauce
- Cut the tofu on the short end into 1/4 inch slices.
- Drain on a dishcloth for 30 minutes.
- On a plate, mix together the flour, cornmeal, poultry seasoning, nutritional yeast, salt, and pepper.
- Brush the drained tofu on both sides with mustard, then roll in the cornmeal mixture.
- Set aside.
- Heat 1 tablespoon oil in a heavy skillet over medium heat.
- Carefully place four slices of tofu in the skillet, without crowding, and cook, stirring, until golden brown.
- Drain on paper towels.
- Keep warm in a slow oven while you cook the remaining tofu in the remaining oil.
- Sauce: In a heavy, medium saucepan, combine all the ingredients (for the sauce).
- Bring to a boil, lower the heat and simmer 20 to 30 minutes.
- To serve, pour the sauce over the tofu.
I liked this! I did find that we fell a bit short on the 'dry' ingredients to dust the tofu with. I used Poultry Seasoning #61893 for the poutry seasoning called for in the recipe and had to substitute the yellow mustard with Dijon (I don't like yellow mustard much anyhow). Otherwise, followed the recipe exactly. I did find the the tofu cubes tasted a bit floury, but with the sauce they were good. The cornmeal added a nice crunchiness. I was worried about the sauce scorching, but I stayed true to the recipe and it turned out fine! I was really concerned at first because the onions and garlic were pretty large chunks (even being minced) and very strong. After the half hour simmering time, they melted into the sauce, mellowed and provided a terrific sweet oniony taste. I did reduce the Wochestershire sauce to 2 Tbs and used 1/3 cup honey. I was a little disappointed at how mild the lime flavor was, but oh well. Overall a nice recipe and a very interesting change from the typical more Asian-oriented ways to prepare tofu.
Good dish! I especially liked the mixture combination for the tofu coating, and the fact that yellow mustard was used to bind the coating to the tofu. I pressed my tofu for about 30 mintues between two plates under my cast iron skillet, just to get out that extra moisture. I did find that 4 Tbsp of Worcestershire sauce was a bit too much for my taste. I added a few extra tbsp of water before I simmered the sauce down. The flavor did mellow after the sauce simmered fo a half an hour. I threw in a few good shakes of some mild chili powder as well to give the sauce a little of a smokey taste. Thanks for sharing, Sharon!