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· 15 oz firm tofu, drained and pressed lightly
· 3 slices of day-old sourdough bread OR one cup of breadcrumbs of choice
· 1 handful of fresh sage leaves
· 1/2 tsp each thyme, garlic powder, fennel seeds, rosemary, nutmeg
· salt and pepper to taste
· 2/3 cup cornstarch
· 2/3 cup plant-based milk of choice
· 1-2 cups sunflower oil or your preferred oil for shallow frying
Instructions:
1. Pat out the excess moisture in the tofu and cut it into 12 even square pieces. In a blender or food processor, combine the sage, bread pieces, and spices. Pulse until you get an even breadcrumb. Season this mixture with salt and pepper to taste. Put the breadcrumbs in a large shallow dish, put the cornstarch in a similar dish, and the milk in a bowl. This is your breading station.
2. Using one hand for the wet ingredients and one for the dry, first coat each piece of tofu in cornstarch. Then dunk it quickly in the plant-based milk, and then coat it in the breadcrumb mixture. When each piece is coated to your liking, set it to the side.
3. Put a skillet on medium heat and add the oil. You want the oil to be about 1/2 inch deep in the skillet. Wait until the oil is hot enough to shallow fry (to test when your oil is hot enough, put a tester piece of tofu in the oil — if it sizzles upon contact, the oil is ready).
4. Use tongs to place 4-5 pieces of tofu in the skillet at a time. Cook for 3-4 minutes on each side, or until golden and crispy. Remove the tofu with your tongs and place the pieces on a paper towel-lined baking sheet or dish to drain any excess oil.
Recipe and image courtesy of Justine Doiron
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