Watercourse in Denver. Speaking of which, please do yourself a favor if you're ever in the Denver area and stop on by that place. Mmm mmm goodness!
However, I wanted a relatively healthy and uber-quick version of their yummy treat (they make theirs with breaded, deep fried seitan). This is what I came up with - it's a keeper in my book and I hope you enjoy it as well!
14 oz. container extra-firm tofu (use sprouted tofu if possible)
3 tablespoons non-virgin coconut oil
3 tablespoons tamari
1/4 cup hot sauce (a basic, inexpensive cayenne hot sauce works well)
1/2 cup cornmeal or dry polenta
1. Cut the tofu into 8 slabs and press with paper towels to remove excess moisture. Cut the tofu into strips, then into small rectangles (about 1/2-inch x 1-inch in size).
2. Heat a wok or large skillet over medium-high heat and add the oil.
3. Sprinkle the tamari and hot sauce evenly over the tofu.
4. Add the tofu to the skillet and sprinkle the cornmeal on top. Stir-fry immediately to coat the tofu evenly with the cornmeal.
5. Continue to stir-fry until the tofu is golden-browned on all sides, about 3-5 minutes. Serve plain, with additional hot sauce, or vegan ranch dressing for dipping. Yeah baybay!!
GF/Blue (according to the guidelines in my books)
30 Minutes or Under!
Tip: For the vegan ranch, I'd suggest using Vegenaise lowfat vegan mayo as the base - I love it because it's made with flax and olive oils (And it tastes great, despite being lower in fat!). If you need a recipe, check out this one from VegWeb - OR buy my new book next month! There's a recipe in it for "Guilt-Free Ranch Dressing" that's yum!