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1
Wrap the block of tofu in a clean, lint-free towel, place it in a colander, and place the colander in the sink.
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2
Place a plate over the towel-covered tofu, them a heavy can or other weight on top, and leave to press for 30 minutes.
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3
Remove the tofu from the towel, cut into 1-inch cubes, and set aside.
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4
Lightly oil (or spray with a light mist of oil) a non-stick cookie sheet and set aside.
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5
In a small bowl, whisk together the soy milk and lemon juice, and set aside for 10 minutes to thicken.
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6
Place the flour on a large plate and toss the tofu cubes in the flour to thoroughly coat them.
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7
Remove the cubes of tofu from the flour and set aside.
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8
Add the remaining ingredients to the flour, stir well to combine, and set aside.
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9
Dip the floured tofu cubes into the soymilk mixture and then toss them with the seasoned flour mixture.
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10
Place the tofu cubes on the prepared cookie sheet and spacing them so that they aren't touching.
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11
Bake at 400 degrees for 10-15 minutes or until lightly browned, flip over the tofu cubes, and bake an additional 10-15 minutes or until lightly browned all over.
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12
Serve with a mixture of maple syrup or honey and mustard, ketchup, barbeque sauce, or other dipping sauce of choice.
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13
Transfer any of the seasoned flour mixture that remains, to an airtight container, and store in the refrigerator for another use, or use as seasoned crumbs in your favorite recipe.
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14
*Variation: for a spicier version, add 2 t. chili powder, 1/2 t. ground cumin, and 1/8 t. cayenne pepper, and serve with barbecue sauce.
