Best Crispy Breaded Tofu Strips

I think I've perfected the crispy breaded tofu strip recipe.  Simran likes this one best anyway.  This one is 100% whole grain breading and contains no oil.  You can even make it no salt by not salting the breading (there is also salt in the creole seasoning, but you can control that too since you have to make it from scratch).

Ingredients

1 package firm or extra firm tofu

1/2 cup unsweetened almond milk (or other unflavored non-dairy milk)

1 tbsp cornstarch

1/3 cup cornmeal

1/2 cup rolled oats

1 tbs Kid-Friendly Creole Seasoning

1/2 tsp kosher salt

Directions

1. Drain the tofu, wrap with a couple clean kitchen towels, and top with a shatter-resistant plate and some canned goods.  Let it sit for 20 minutes or so to squeeze out the water.

2. Meanwhile, whisk together the milk and cornstarch in a shallow dish. In a food processor, pulse the rolled oats a few times until they're about halfway between being oats and flour.  Add the corn meal, salt, and seasoning. Set aside. Preheat oven to 400F and prepare a baking sheet with non-stick parchment paper (this is how you can avoid needing oil).

3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want them. With one hand dip the tofu strip into the milk mixture and then into the cornmeal/breadcrumb mixture. Use other hand to sprinkle dry mixture all over the tofu. Coat both sides entirely and then place on baking sheet. Repeat with the rest.

4. Bake tofu on middle rack at 400F. Bake for 20 minutes, then flip the tofu, and then bake for another 15-20 minutes until crispy. Remove and serve with ketchup or dip of your choice.