Crispy Fried Tofu with Chili Lime Dipping Sauce

1. Place the tofu in a tofu press to remove the water. If you don't have a press, wrap the tofu in a clean towel,  and leave it to drain for about 30 minutes or more. You can balance a large can or heavy pot on top of the towels to help the process along.

    

1. Meanwhile, prepare the Chili Lime Dipping Sauce. (See below)

    

1. When all of the water has drained from the tofu, cut it in half lengthwise. Then cut five strips vertically. Now go back and cut each one horizontally to make cubes. (You can slice the tofu any way you prefer, depending on your desired result.)

    

1. In a large bowl, whisk together the cornstarch, cornmeal, salt, pepper, and chili flakes until well combined.

1. Toss the tofu in the cornstarch mixture until well coated on all sides. Set aside.

    

1. Heat the oil in a large skillet over medium-high heat, then add the tofu. The tofu should immediately sizzle as it enters the pan.

1. Fry the tofu in 2 to 3 batches, if needed, to avoid overcrowding the pan; otherwise, or may not brown properly.

    

1. Turn the tofu continuously while frying just until lightly golden on all sides, about 5 minutes. 

    

1. Remove tofu from the skillet and set it on paper towels to drain off any excess oil.

   Transfer to an oven-safe dish (uncovered) and bake at 200° to keep warm, if needed.

Dipping Sauce:

1. Whisk together all of the ingredients for the Chili Lime Dipping Sauce in a small saucepan.

1. Heat the mixture over medium heat, stirring continuously until the sauce begins to simmer and thicken.

    

1. Remove from heat. Cool slightly before serving.

    

   
   Refrigerate any leftovers and enjoy within 5 to 7 days.