Chile Cornmeal Crusted Tofu

From: Chef Edlear

On Oct 26, 2008

I followed the recipe exactly as you wrote it, and it was good. The coating was easy to work with, stuck well and fried up crisp. The flavor was not nearly as spicy as I was expecting, and they did combine well with a chipotle mayo. I added baby spinach leaves to my sandwiches.

From: Lazy vegan

On Oct 8, 2008

First, for the previous reviewer, I'm guessing that you didn't freeze the tofu first (important if you want firmness, do it with all your tofu 'cept silken) but i think you might not have used enough oil or cut the tofu right. anyhoo this was great i threw it on couscous and made a sauce for it, i'll be making sandwiches with leftovers tomorrow. i always wanted to get a good crunchiness on me fried tofu. i didn't have old bay so i used prudhommes seafood magic. reminded me of rainbow trout as a child. also only had vanilla soy milk but didn't notice it at all. would recommend re-whisking milk mix each time you dip and less fry time with subsequent batches. Eating it plain is good but better wit' a dippin sauce. Thanks for sharing

From: Chef #965179

On Oct 6, 2008

I was so excited to try this recipe, as I am always looking for neat things to do with Tofu. I used firm Tofu in water and was sure to squeeze the extra out. I felt that the sesoning and coating were good, but the cmbination of the crispy outer and the, well, mushy interior left a lot to be desired. Also, the smell it left in my kitchen after frying it was also a bit gross. It did end up looking as beautiful as the picture however! I can't think of a way to modify this recipe so that I would find it to be a good one. Bummer.