Ingredients
b
1 block (16 oz) super firm tofu, vacuum sealed type
s
⅓ cup soy sauce or tamari
f
1 cup flour (regular or gluten free)
c
2 tbsp cornstarch
b
1 tsp baking powder
g
½ tsp garlic powder
o
½ tsp onion powder
s
½ tsp salt
u
1 cup unsweetened plant milk
D
½ tbsp Dijon mustard
c
2 cups crushed cornflakes or panko
s
½ tsp salt
I
1 tsp Italian seasoning
O
Oil, for shallow frying
Directions
1
Slice the tofu lengthwise into thin slabs. Lightly coat both sides with soy sauce or tamari.
b
1 block (16 oz) super firm tofu, vacuum sealed type
s
⅓ cup soy sauce or tamari
2
In a bowl, mix together the flour, cornstarch, baking powder, garlic powder, onion powder, and salt.
f
1 cup flour (regular or gluten free)
c
2 tbsp cornstarch
b
1 tsp baking powder
g
½ tsp garlic powder
o
½ tsp onion powder
s
½ tsp salt
3
In a separate bowl, combine the crushed cornflakes or panko with salt and Italian seasoning.
c
2 cups crushed cornflakes or panko
s
½ tsp salt
I
1 tsp Italian seasoning
4
Dip each tofu slab into the dry flour mixture first, coating it lightly on all sides. Place the floured tofu on a plate.
5
Once all the tofu is coated, add the plant milk and Dijon mustard to the same flour bowl. Whisk until smooth to create a batter. If the batter feels too thick, add a small splash of plant milk to loosen it.
u
1 cup unsweetened plant milk
D
½ tbsp Dijon mustard
6
Dip each floured tofu slab into the batter, letting the excess drip off. Then press firmly into the crushed cornflakes or panko until fully coated on all sides.
7
Heat a generous layer of oil in a pan over medium heat. Fry the tofu until golden and crispy on both sides, then transfer to a rack or paper towel.
O
Oil, for shallow frying
8
Alternatively, air fry at 400°F (200°C) for 15–20 minutes, flipping halfway through, until golden and crisp.
9
Chop into bite-sized pieces and use as desired.
