Try this crunchy treat as a side for greens. It also goes well with beans and rice. You can marinade the tofu before you coat it with cornmeal, although it is also quite good without it. Marinading will add an extra depth of flavor to the tofu.  

• 1 pound package firm or extra firm tofu, drained, cut in ½”-thick slices
• 1 cup fine or medium ground cornmeal 
• 1 tablespoon fresh chives, finely minced (optional)
•  Fresh ground pepper
•  ½ teaspoon red pepper flakes
• 1 teaspoon Deb’s Seasoning (page 269) 
• 4 tablespoons chili sauce or vegan
• Worcestershire sauce 
• 1 tablespoon oil for cooking 

Drain and squeeze excess water from the tofu by hand. Remove as much water as possible by wrapping the tofu in a cloth or paper towels and placing a heavy object, such as a heavy skillet, 5 7 pot or heavy can of beans, on top for 15-30 minutes. Once drained, cut tofu into ½”-thick slabs. Combine cornmeal with chives, fresh ground pepper, red pepper flakes and Deb’s Seasoning in a pie plate. Put chili sauce or Worcestershire sauce in another pie plate. Dip each slice of the tofu in chili sauce or Worcestershire sauce and then coat both sides with the cornmeal mixture. In large skillet, heat oil over medium heat and sauté tofu until golden brown, about 5 minutes per side. Place on paper towels to drain excess oil and then serve.