Zesty Lime & Chile Crusted Tofu

1. Slice the tofu

Take your drained and pressed tofu and slice it widthwise into eight even slices, then cut each slice diagonally to form sixteen triangles. This shape ensures that each piece fries evenly and has a nice presentation.

2. Prepare the dipping mixture

In a wide, shallow bowl, combine the soy milk with the cornstarch. Stir until the cornstarch is mostly dissolved. This mixture will help the cornmeal coating stick to the tofu.

3. Prepare the coating

In another shallow bowl, toss together the cornmeal, chile powder, ground cumin, cayenne, grated lime zest, and salt. This blend will give your tofu an exciting zesty and spicy crust.

4. Heat the oil

Heat about 1/4 inch of corn oil in a large skillet over medium heat. The oil is ready when a pinch of the cornmeal mixture sizzles upon contact. This ensures the oil is hot enough to fry the tofu to a crisp perfection.

5. Coat the tofu

Dip each tofu slice into the soy milk mixture, ensuring it is fully coated. Then, dredge it in the cornmeal mixture, pressing lightly so the coating adheres well.

6. Fry the tofu

Carefully place the coated tofu slices into the hot oil. Fry them in batches, making sure not to overcrowd the skillet. Cook each piece for about 3 minutes on one side until golden brown, then flip and fry for an additional 2 minutes on the other side. Once done, transfer the tofu to a plate lined with paper towels to drain any excess oil.

7. Bake the tofu (alternative method)

If you prefer baking, preheat your oven to 350°F. Arrange the coated tofu pieces on a baking sheet lined with parchment paper, and spray them lightly with oil. Bake for 12 minutes on one side, then flip and bake for another 12 minutes to ensure even crispiness.