Poppy Seed Tofu is crispy and nutty in flavor. It can be served with tartar sauce, soy sauce, or any dipping sauce you prefer. It makes a substantial vegetarian main course, and is excellent on top of a crisp salad. Best of all, each slice of Poppy Seed Tofu is only around 35 calories.
- 1 carton medium, firm or extra firm tofu (12-16 oz)*
- 1/4 c corn starch
- 1 large egg
- 2 Tbsp milk
- 1/2 c fine cornmeal
- 1/4 c poppy seeds
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 3-4 Tbsp olive oil (divided use)
- Drain the tofu and dry with clean toweling.
- Prepare three shallow pans: The first should contain the corn starch. In the second pan, lightly beat the egg and milk together. In the third pan, mix the cornmeal, poppy seed, salt and pepper.
- Cut the tofu in half crosswise. Cut each half in 8-9 slices. Dredge each slice in the cornstarch, then in the egg wash, and last in the cornmeal mixture.
- In a large skillet over medium low heat, warm half of the oil. Place half of the tofu slices in the hot oil. Brown each side for 2-3 minutes. Remove to a platter and fry the other half of the tofu slices in the remaining oil. Serve hot or cold.
Do not use silken tofu in this recipe.