Crispy Tofu Tenders
Ingredients: super-firm tofu, soy milk, better than bouillon "no chicken base", apple cider vinegar, medium-grind cornmeal · 30 min cook time · 250kcal · $6.50
Ingredients
16oz super-firm tofu, 0.33cup soy milk, 1tsp better than bouillon "no chicken base", 1.25tsp apple cider vinegar, 3.5tbsp medium-grind cornmeal, 4.5tbsp potato starch, 2.6tbsp nutritional yeast, 1tsp garlic powder, 1tsp dried oregano, 0.25tsp smoked paprika, 0.25tsp onion powder, 0.1tsp cayenne pepper, 1tbsp organic cane sugar, 2.5tbsp olive oil
Instructions
1. Slice the tofu block in half crosswise, then into planks, and then in half to form finger-shaped tenders. Pat dry with a towel.
2. Whisk warmed soy milk, no-chicken bouillon base, and apple cider vinegar in a bowl to create a buttermilk mixture.
3. In a separate bowl, whisk cornmeal, potato starch, nutritional yeast, garlic powder, oregano, smoked paprika, onion powder, cayenne, cane sugar, black pepper, and kosher salt.
4. Dip each tofu tender into the soy milk mixture, then coat thoroughly in the seasoned cornmeal mixture.
5. Fry the coated tenders in a large pan with olive oil over medium heat for 3.5 to 4.5 minutes on the first side, then flip and cook until golden brown.
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