Crispy Cornflake-Crusted Tofu

1.Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15-20 minutes.

2.Once pressed, cut the tofu into bite-sized cubes or slices, depending on your preference.

3.In a mixing bowl, combine the soy sauce, minced garlic, lemon juice, black pepper, and salt to create the marinade.

4.Add the tofu pieces to the marinade, ensuring they are well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

5.In a separate bowl, place the crushed cornflakes. In another bowl, add the all-purpose flour and water, mixing until smooth to create a batter.

6.Remove the marinated tofu from the refrigerator. Dip each piece first into the flour batter, allowing excess to drip off, then coat it in the crushed cornflakes, pressing gently to adhere the flakes to the tofu.

7.Heat a generous amount of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the coated tofu pieces in batches, making sure not to overcrowd the pan.

8.Fry the tofu for about 3-4 minutes on each side, or until golden brown and crispy. Use tongs to flip them gently.

9.Once cooked, transfer the crispy tofu to a plate lined with paper towels to absorb excess oil.

10.Serve the crispy cornflake-crusted tofu hot, with your choice of dipping sauce or alongside a fresh salad.