Chile Cornmeal-Crusted Tofu
This makes enough coating for at least 2 pounds of tofu. When I make it again I will make less of the coating mix. I used lemon zest instead of lime because that's what I had on hand and it tasted great. It was especially good with a bit of Sriracha sauce drizzle on top. The amount of time this will take you depends on the size of your frying pan.
This makes enough coating for at least 2 pounds of tofu. When I make it again I will make less of the coating mix. I used lemon zest instead of lime because that's what I had on hand and it tasted great. It was especially good with a bit of Sriracha sauce drizzle on top. The amount of time this will take you depends on the size of your frying pan.
- Carbohydrate 32.6700750004869 g
- Cholesterol 0 mg
- Fat 8.10219250000913 g
- Fiber 3.50157505019975 g
- Protein 13.6498900000456 g
- Saturated Fat 0.791896250001187 g
- Serving Size 1 1 Serving (202g)
- Sodium 72.2758750001826 mg
- Sugar 29.1684999502872 g
- Trans Fat 0.675937375004901 g
- Calories 244 calories
Step-by-step
- Slice the tofu widthwise into eight slices, then cut each of those sliceds in half diagonally--from the upper left corner to the lower right corner--so you have 16 long trianges. Set aside.
- Combine the soy milk and cornstarch in a wide, shallow bowl, Mix vigorously with a fork until the cornstarch is mostly dissolved.
- In another shallow bowl, toss together the cornmeal, spices, lime zest, and salt.
- Heat about 1/4" of oil in a large cast iron skillet over medium heat. To test if the oil is ready, sprinkle in a pinch of batter. When the batter sizzles and bubbles form rapidly around it, you're good to go.
- Dip each individual tofu slice in the soy milk mixture. Drop it into the cornmeal with your dry hand and dredge it in the mixture, so it's coated on all sides. Transfer the tofu to the skillet in two batches so as not to crowd the pan. Fry tofu for 3 minutes on one side, use tongs to flip over each piece and fry for 2 more minutes. Drain the fried tofu on a clean paper bag or paper towels.
- Tofu can also be baked instead of fried: Preheat oven to 350F. Line a baking sheet with baking parchment. Place the coated tofu on the baking sheet in a single layer. Spray with oil until lightly coated. Flip over and spray the other side. Bake for 12 minutes on each side.
Achieving a genuinely crisp crust on high-moisture blocks requires thorough pressing to eliminate excess water before slicing. Without proper moisture extraction, steam ruptures the cornmeal coating during cooking, resulting in soggy patches. Grating fresh citrus zest directly into the dry mix adds volatile oils that elevate the earthy profile of ground cumin and chile powder. Separate wet and dry stations carefully to prevent the cornstarch slurry from clumping inside the breading bowl.
Controlling Moisture and Adjusting Oils
Extra firm blocks must shed their internal liquid to support a heavy dredge. Pressing the tofu under weighted towels for at least thirty minutes minimizes structural collapse in the hot skillet. Cast iron distributes heat evenly, preventing localized scorching of the fine cornmeal particles. Maintain a shallow oil depth of one-quarter inch at medium heat, testing the temperature by dropping a tiny pinch of batter into the pan. Immediate bubbling without violent smoking indicates the proper range for frying batches without overcrowding.Baking Alternatives and Storage Realities
Baking offers a lower-fat alternative at 350 degrees Fahrenheit, requiring a parchment-lined sheet and thorough oil spraying on both sides to mimic fried textures. Coated triangles need twelve minutes per side in the oven to set the cornmeal matrix properly. Reheating leftover pieces on a wire rack restores surface crispness, though day-old fried tofu loses structural integrity rapidly and should be consumed within forty-eight hours.
