Cornmeal-Crusted Tofu

I’ve been hearing about covering tofu with cornmeal for a while now. I was interested in trying it out, so here it is:

Cornmeal Crusted Tofu (adapted from the recipe on Oprah’s website)


  • 1 tsp. sugar
  • ¼ cup cornmeal
  • A dash of dried parsley
  • A dash of salt
  • Tofu, cut into ¼ in thick slices
  •  1tbsp. soy sauce
  • 2 tbsp. teriyaki sauce
  • 1 tsp. sesame oil


  • Wash and dry the tofu. Cover with paper towels and place on a plate. Cover it with another plate and let it sit for about 10-15 minutes to allow it to drain as much as possible. Slice it into portions.
  • In a small bowl/plate, combine the cornmeal, parsley, salt, and sugar. Spread out in a thin layer. Once the tofu is finished draining water, coat each piece on all sides with the cornmeal mixture.

  • In a small bowl, combine the soy sauce, teriyaki sauce, and sesame oil. Heat a skillet to medium. Drizzle the skillet with the sauce, turning the skillet to coat evenly.
  • Add the tofu to the skillet, turning once. Cook for about 3 minutes per side or until tofu is warm throughout and cornmeal has crusted over. Note: It will be crunchy on the exterior and soft in the interior.


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