Crispy Tofu with Sweet Scallion Sauce

Steps (Baking option below!)

Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also op to use a tofu press. Slice the tofu into any shape you like but i sliced mine into rectangles

In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency. In another bowl or plate, add in the bread crumbs

One by one, dip each tofu into the batter then coat in the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating). Press down the bread crumbs on the tofu. Set aside once coated

Heat a pan (I used a cast iron pan) with some oil. Once hot (you can add in some bread crumbs to test the heat—it will start to bubble once hot), place the tofu and cook until golden brown, moving it around on each side every 2 minutes or so

Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels. Let cool for a few minutes then enjoy with some sweet scallion sauce or your favourite dipping sauce