Golden Crispy Tofu Fillet

This golden crispy tofu fillet is delicious. The tofu is crispy on the outside and tender on the inside. We love this recipe so much, we've nicknamed it "Tofish and Chips."

One package of extra-firm organic tofu

1 cup unsweetened non-dairy milk
1 tablespoon prepared Coleman's Mustard
1 tablespoon of Nori Kami Furikake
1/2 teaspoon sea salt

3/4 cup all-purpose flour
2 tablespoons Old Bay Seasoning
1/2 teaspoon freshly ground black pepper

1 cup panko crumbs

Oil for frying: Light Extra Virgin Olive Oil
Use a Tofu Press to remove the water from the tofu. If you don't have a press, wrap the tofu in a clean kitchen towel and place it between two plates. Add a heavy can to the top plate and let it rest for about 15 to 20 minutes. Before frying, you want as much water as possible extracted from the tofu.

Meanwhile, add the non-dairy milk, mustard, nori kami furikake, and salt to a medium bowl. Whisk until well combined, and set aside.

Add the flour, Old Bay Seasoning, and pepper to another medium bowl. Whisk until well combined, and set that aside.

Place 1 cup of panko breadcrumbs in a third medium-sized bowl. Now, place the bowls next to one another in the same order.

Cut the tofu into six pieces. Dip one into the cream mixture, then dredge it in the flour mixture. Set it on a baking sheet, and continue with the remaining portions.

Add about 1/4-inch of oil to a frying pan over medium heat.

When the oil is hot (but not smoking), re-dip a couple of fillets into the cream mixture, then coat them with the panko crumbs. Place the fillets in the oil and fry for 2 to 3 minutes per side, until golden brown and crispy.

Drain the fillets on paper towels to soak up any excess oil.

If desired, serve with hot, crispy fries, a fresh lemon wedge, and tartar sauce.