This gluten-free golden crispy tofu fillet is so good. The tofu comes out crispy, crunchy, and delicious. You can easily serve it with greens or fries. You can even call it gluten-free "Tofish and Chips."
One package of extra firm organic tofu
1 cup Silk soy creamer
1 tablespoon Coleman's Mustard Powder
1/2 teaspoon sea salt
3/4 cup gluten-free flour (We used Bob's Red Mill GF Baking Flour)
2 tablespoons Old Bay Seasoning
1/2 teaspoon freshly ground black pepper
1 cup gluten-free panko crumbs (We used Ian's brand)
1 teaspoon sesame seeds
Oil for frying, vegetable, or canola
Remove as much of the water from the tofu as possible. You want the tofu to be dry before frying.
Meanwhile, in a medium bowl, add the soy creamer, mustard powder, and salt. Whisk it all together until well combined and set aside.
In a separate medium bowl, add the gluten-free flour, Old Bay Seasoning, and pepper. Whisk it all together until well combined and set aside.
Place 1 cup of gluten-free panko breadcrumbs and sesame seeds in another medium-size bowl. Set all three dishes in assembly-line fashion.
Cut the tofu into six pieces. Dip one into the cream mixture, then dredge it in the flour mixture. Set it on a baking sheet, and continue with the remaining portions.
Add about 1/4-inch of oil to a frying pan over medium heat.
When the oil is hot (not smoking), re-dip a couple of fillets at a time into the cream mixture, then coat with the panko crumbs. Place the fillets in the oil and fry for 2 to 3 minutes per side, until crispy and golden brown.
Drain the fillets on paper towels to soak up any excess oil.
Serve with hot, crispy fries, a fresh lemon wedge, and tartar sauce if desired.
