Crispiest Tofu-Vegan Mofo Day 8

Have you ever thought that you posted about something only to discover it is still sitting in your drafts? Well I have a few times and this post is a perfect example, I started it before we went away and then got all asborbed in our holiday and forgot til now.

Our friend had a small but fancy themed dinner party with each guest to bring a course.  There was so much good food including Cindy and Michael's fancy mini breakfasts. I made the crispiest tofu which is perhaps not that fancy but oh so delicious and super krispy. Kittee is right that the potato starch is the key and it is the crispiest I've ever eaten. These are quite tasty and so addictive. I marinated the tofu using her suggestion of the breast of tofu marinade but I'm not sure it made a great difference when you are dipping into sauce anyway. If you haven't already checked out xgfx site you should, its a wonderful space because it is all gluten free and vegan!

The Crispiest Tofu from the xgfx blog:

Mix the following together into each bowl:
Bowl 1:
½ cup potato starch
dash of salt and freshly ground black pepper
Bowl 2:
1 cup unsweetened soymilk
1 tablespoon lemon juice (or apple cider vinegar)
1/4 cup chopped parsley (or a combo of other fresh herbs)
dash of salt
dash of hot pepper or allepo pepper
Bowl 3:
1 1/4 cups homemade breadcrumbs (leave your favorite gluten-free bread out on the counter for a day or so, then pulse in a food processor until crumbly).
1/3 cup potato starch
dash of salt and freshly ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon ancho chili powder
Additional ingredients:
1 big block of extra-firm tofu, cut into whatever shapes you want to eat and marinated overnight, or as long as possible.
parchment lined baking sheet, greased with 3 tablespoons of nuetral oil (like canola).
salt and pepper
Preheat oven to 425F.

Dredge a few pieces of tofu with the starch mixture in bowl one. Make sure each piece is completed coated with a thin layer of starch, then tap off any extra and move down to bowl two.
Submerge each tofu into bowl two and allow any excess liquid to drip off. Move ‘em down to bowl three. Pat each piece of tofu in the seasoned breadcrumbs, to completely coat on all sides. Transfer each breaded tofu to the oiled baking sheet.
Repeat the above steps until you’ve breaded everything within reach.
Season the tofu with a little salt and freshly ground black pepper.
Bake for about 5 minutes, then carefully flip each piece to allow the other side to absorb some of the oil from the baking sheet. Bake the tofu until the bottoms are brown and crunchy, about 10 minutes, then flip to brown the second side. Keep an eye on these so they don’t burn, you’re going for a deep golden brown.

Toby attempted to make a red wine reduction but it failed, so I ended up making a :

Simple remoulade:
1 cup vegan mayo
2 tablespoons of tomato sauce
1 tablespoon of lemon  juice

Combine together, voila!