Southern Fried Tofu

Crispy on the outside. Moist and Tender on the inside. Yum! This will satisfy your fried "chicken" cravings.

1 block of tofu, frozen, thawed, and pressed to remove water.
Marinade:
2 cups of chicken flavored vegetable broth
1 tsp garlic powder
2 Tbsps of soy sauce
1-2 Tbsps of sweet white miso
1-2 Tbsps of Siracha hotsauce
Batter:
1/4 C flour
1/4 C cornmeal
1/2 C nutritional yeast
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp oregano
1 tsp thyme
salt and pepper
canola oil for frying

Freeze tofu and thaw in the refrigerator to give it a chewy, meaty texture. Slice into 8 pieces for "steaks" or into 16 squares for "nuggets". Press the tofu between two cutting boards or two plates to squeeze out excess water. Allow tofu to drain for about an hour.

Mix together the marinade and allow the tofu to soak for an hour or overnight. Mix together the batter and dredge the tofu in the flour mixture. Allow the coated tofu to set for 5-10 minutes. When ready to cook heat oil to 350 to 385 degrees. Line a plate with paper towels to soak up excess oil. Fry the tofu in small batches for about 4-5 minutes or to the desired golden brown is achieved. Place fried tofu onto paper towel lined plate and repeat with remaining batches of tofu.