• 14 oz firm Nasoy pre-seasoned garlic/onion tofu*
• Whole Wheat flour**
• Canola oil

Gently squeeze excess water out of thawed block of tofu with your two hands (do not break tofu), then set aside. Pour one cup of flour into a large plastic Ziploc bag. With your fingers, gently break half of the thawed tofu into popcorn chicken-sized chunks. Drop these chunks into the bag of flour and shake gently enough to coat the chunks with flour (but not crumble them up).

Preheat about ¼ cup of vegetable oil in a large skillet, and then place the flour-coated tofu chunks in the hot oil. Keeping the fire on medium and carefully turning the chunks when necessary to avoid burning, fry them until they are evenly browned and form a crispy outer layer. Remove from skillet and place on paper towel to absorb some of the oil. Let cool slightly before serving.

Prepare the second half of the tofu as you did the first half.

Sweet & Sour Dipping Sauce/Coating

• 3 tblsp lemon juice
• 1 tblsp soy sauce
• ½ cup brown sugar
• ½ cup water
• 3 tblsp corn starch

Cook the lemon juice, soy sauce and brown sugar in a small pot until the sugar is dissolved. In a cup, stir cornstarch into the water until cornstarch is dissolved. On low heat, gradually add the cornstarch mixture to the pot. Stir and cook until sauce thickens. Serve with baked fries, baked onion rings and a sliver of avocado. Use dipping sauce separately or evenly coat fried tofu with the sauce.

[*Tofu must be frozen and then thawed just before cooking to create a firmer texture. For unseasoned tofu, simply add approx. 2½ tblsp of each onion powder and garlic-parsley powder to 1 cup whole wheat flour before using it to coat the tofu chunks].

[**Whole Wheat flour works best for crunchy outer texture (e.g. Arrowhead Mills Stoneground Whole Wheat Flour).]