Ingredients
e
500 g extra firm tofu (defrosted and thawed)
g
½ gluten free soy sauce (about a cup)
n
2 tbsp nutritional yeast
d
1 tbsp dijon mustard
f
½ cup flour (brown rice flour / buckwheat / gf flour)
c
2 tbsp cornstarch
s
1 tsp salt
g
1 tsp garlic powder
h
1 heaping tsp baking powder
w
½ cup water (+ more if needed)
g
2 - 3 cups gluten free cornflakes (blended into breadcrumbs)
s
2 tbsp sesame seeds
Directions
1
For the best “meaty” texture, freeze your tofu for 3-4 hours and thaw it overnight in the fridge, cut into 4 slices and press for about 30 minutes.
2
For the marinade I used soy sauce, nutritional yeast and mustard, but you can use whatever marinade you prefer.
3
Marinade the tofu for at least 30 minutes to soak up the flavors.
4
Meanwhile, combine the wet batter ingredients until the mixture is smooth. Add more water if too thick.
5
Prepare a second bowl with breadcrumbs and sesame seeds.
6
Dip each tofu slice in the wet batter and coat with breadcrumbs.
7
Pan fry until golden brown. Enjoy!
