{Vegan Chinese} Crispy Tofu with Sweet Chili Sauce

• Appetizers
• Low Carb
• Low Fat
• Non Dairy
• Quick & Easy
• Vegan
• Vegetarian

Posted on January 7, 2015 By Nina Safar @thekosherkitch

Ingredients:
12 oz extra firm tofu
2 eggs (use egg replacer or omit entirely to make this vegan)
1 cup corn flake crumbs
Sweet Chili Sauce (bottled)

Directions:
Remove tofu from container and drain water. Wrap tofu in paper towel and leave on counter to drain for 20 minutes. Pat tofu dry with a paper towel. Slice tofu in half, across the middle to make two thinner pieces. Then cut tofu into thin french fry slices then cut into smaller squares. Coat the tofu patties in egg then dip into crumbs. Place on a lightly greased baking pan and spray with cooking oil. Bake in oven on 400′ for about 15 minutes or until slightly crispy. Remove tofu from pan. Combine sweet chili sauce with some water to thin it out. (about 1/4 cup to 1 cup of sauce.) Heat up sweet chili sauce (either in microwave or in a pot) Coat tofu pieces with layer of sauce.

~ Recipe submitted by Nina Safar