Marinating the Tofu
400 g (14 oz) firm tofu cut into finger-size sticks
5 Tbsp. tamari or soy sauce
1 tsp. garlic powder
1¼ dl (½ c) water
Place the tofu in a shallow casserole dish. Combine the soy sauce, water, and garlic powder in a small bowl, then pour it over tofu. Let it marinate for 20 minutes.
2½ dl (1 c) wholegrain or all-purpose flour with 1/2 tsp salt
2½ dl (1 c) soy milk
2½ dl (1 c) cornmeal /polenta
Heat the oven to 180° C (350° F), and oil the baking sheet. To prepare the tofu, put the flour, milk and cornmeal/polenta in three separate bowls to batter the tofu. Place tofu sticks first in the flour, then milk, and lastly into cornmeal/polenta. Place battered tofu sticks on the oiled baking sheet. Once all the tofu sticks are battered, use a cooking brush to oil the tops of the tofu sticks. Place the tray in the oven and bake for 15 minutes. Flip, and cook another 10 to 15 minutes until the tofu is browned around the edges.
You can also pan-fry tofu sticks.
If you freeze the marinated tofu for a couple of hours, it will develop a chewy texture. To do this, prepare the tofu the night before.
After it’s been marinated, remove the liquid and dry the tofu before placing it into the freezer. Keep in mind not to place tofu pieces too close together or else they might stick. In the morning, take it out from the freezer and they will be ready to use for lunch or dinner.