This fiery tofu is so delicious that you’ll want to devour the entire batch at once. It’s tender and savory on the inside and highly crispy and crunchy on the surface.
Ingredients
1 (15-ounce) block of pressed extra-firm tofu
2 cups of coconut milk
¼ cup plus 1 teaspoon spicy sauce, split
2 teaspoons agave syrup
2 teaspoons salt, divided
1 ¼ cups cornmeal
1 teaspoon red pepper powder
3 cups crumbled cornflakes
⅓ cup maple syrup
How to prepare it
Divide tofu into six to eight big triangles. Whisk together milk, 14 cups of hot sauce, agave syrup, and 1 teaspoon of salt in a medium bowl. Add tofu triangles to a bowl and marinate for at least one hour, or longer if desired, to enhance their taste. Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet of medium size with cooking spray. Create a dredging station by placing two big bowls alongside the bowl of tofu marinade. Whisk together the cornstarch, remaining 1 teaspoon of salt, and chili powder in the first bowl. The second bowl will include crushed cornflakes. Place a triangle of marinated tofu in cornstarch and toss to cover thoroughly. Re-immerse in the marinade, then dredge in cornstarch. Return to marinade one more time before placing the chicken in a dish of cornflakes and turning to coat. Press cornflakes onto tofu to completely coat it. Place tofu on the baking sheet that has been prepped. Repeat with each piece of tofu. Spray the tofu’s surface with a cooking spray. Bake for 15 minutes, flip, and bake for 15 minutes more, or until the tofu is crisp. While the tofu is baking, combine the maple syrup and the remaining 1 teaspoon of the spicy sauce in a small bowl. Immediately after cooking tofu, pour with hot maple syrup and serve.
