Ingredients:
1 lb extra firm tofu
2 tablespoons white flour
2 tablespoons cornmeal
1 1/2 teaspoons poultry seasoning
2 teaspoons nutritional yeast
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
2 tablespoons prepared yellow mustard
4 tablespoons vegetable oil or 4 tablespoons peanut oil
1/2 cup ketchup
1/3-1/2 cup sugar or 1/3-1/2 cup honey
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 small onions, minced
4 tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce
Directions:
Cut the tofu on the short end into 1/4 inch slices.
Drain on a dishcloth for 30 minutes.
On a plate, mix together the flour, cornmeal, poultry seasoning, nutritional yeast, salt, and pepper.
Brush the drained tofu on both sides with mustard, then roll in the cornmeal mixture.
Set aside.
Heat 1 tablespoon oil in a heavy skillet over medium heat.
Carefully place four slices of tofu in the skillet, without crowding, and cook, stirring, until golden brown.
Drain on paper towels.
Keep warm in a slow oven while you cook the remaining tofu in the remaining oil.
Sauce: In a heavy, medium saucepan, combine all the ingredients (for the sauce).
Bring to a boil, lower the heat and simmer 20 to 30 minutes.
To serve, pour the sauce over the tofu.
Enjoy!
Servings: 4
Time preparation: 40 min.
Time total: 80 min.