Chile Cornmeal-Crusted Tofu

Crunchy spicy outside, smooth inside.

This was pretty tasty. Not amazing, but pretty decent. I agree with Jayme that the recipe makes way too much coating (even after I made only half).

I baked these, 12 minutes per side. They came out nicely hard on the outside.

I think I'd like these better with a different spice assortment with the cornmeal.

Good stuff! Reminds me of a fish stick. I think I will play with the spices a bit and try baking them next time.

The tofu couldn't possibly be pretty or more perfect! Super crisp, deliciously spicy. You only need to make half of the cornmeal dredge that the recipe calls for though.

This is really good. Reminded me of the coating on southern catfish.