Chili Glazed Tofu

Oh me oh my, I had my first adventure with tofu yesterday.  I bought it a few weeks ago and finally I had the nerve to try out the recipe from America's Test Kitchen Healthy Family Cookbook.  It turned out quite well but I was a bit squeamish at first at the odd texture:  it is crunchy on the outside like fried chicken but soft and creamy on the inside.  The sauce turned out alright, but it would probably just be as easy to use some sweet and sour sauce over them instead. 

For the tofu:
28 ounces of soft tofu
3/4 cup of corn starch
1/4 cup of cornmeal
salt and pepper
3 Tablespoons of canola oil

1.  Cut the tofu into 'fingers' and spread out on paper towels over a cookie sheet to get some of the excess juice off.  Leave on the towels for 20 minutes.

2.  Place paper towels on a plate and then place in oven at 200 degrees.  This is so you can place them on the plate after they are done frying. 

3.  Mix cornmeal, salt and pepper, and cornstarch together in a shallow dish.  Coat the tofu with the mixture pressing and rolling it on.

4.  In nonstick skillet heat oil up and place about half of your tofu fingers into the hot oil.  Cook until golden brown on each side about 10 minutes.  Once done place on plate in oven. Add oil to pan and finishing cooking the rest of the tofu.

5.  For the glaze mix together in a small bowl 1/2 cup of water, 1/2 cup of rice vinegar (I just used apple cider vinegar because I didn't have any rice), 1/3 cup of sugar, 4 garlic cloves minced, 2 teaspoons of asian garlic sauce, 2 teaspoons of cornstarch.  Add mixture to a hot skillet and simmer until reduced to almost half.  Add 1/4 cup of fresh cilantro and pour mixture over tofu. 

6.  Enjoy. This dish would be good with some fresh steamed vegetables and rice. 

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