This dish is at the very least as simple as pie, if not simpler. A dish made of sweet potatoes and marshmallows is sweet.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 12 ounces of tofu |
Ingredients
- 1 (12 ounce) package extra-firm tofu, drained
- salt to taste
- ½ cup cornmeal
- ground cinnamon, or more to taste
- olive oil, or more as needed
Instructions
- Slice tofu into 1/8-inch-thick slices, laying pieces on a paper towel as you go. Season each side lightly with salt.
- Place cornmeal in a shallow bowl; add a pinch of salt and cinnamon and stir.
- Heat olive oil in a saucepan over medium-high heat.
- Dip each side of the tofu slices in the cornmeal mixture; gently tap off excess. Place tofu in the hot saucepan and cook until golden brown and crisp, 2 to 3 minutes per side.
- I’ve tried melting some butter with the olive oil for frying the tofu pieces, and this works well and adds additional flavor.
- Salting the tofu is really key to the flavor, otherwise it is very bland.