Southern Fried Tofu

• 1 lb. extra-firm tofu, drained and cut crosswise into 1/2" slices
• 3 T. soy sauce
• 1 T. white cooking wine

Combine soy sauce and wine in a covered container, add tofu to marinade for at least an hour or up to 1 day in refrigerator.

• 1/2 c. unsweetened soy milk
• 2 teas. dijon mustard or brown prepared mustard
• 1 T. soy sauce
• 1 clove garlic, crushed, or 1 teas. garlic powder
• 1 teas. onion powder
• 1 teas. oregano
• 1 T. nutritional yeast

Combine above ingredients in small bowl. This is the dipping sauce for tofu slices.

• 3/4 c. whole wheat flour
• 1/4 c. corn meal
• 1 teas. onion powder
• 1 teas. garlic powder
• 3/4 teas. black pepper
• 1/2 teas. cayenne, if a little heat is desired.
• salt to taste

Combine above ingredients in a ziploc bag or bowl. This is the breading.

Heat 2 tablespoons canola oil in a large non-stick skillet over medium-high heat. Remove and drain marinade from tofu, dip tofu slices in dipping sauce, then coat in breading by turning until coated in a bowl, or shaking the slices gently in a bag to coat. Add slices to heated oil. Turn once to brown each side.

4 servings