Chile-Cornmeal Crusted Tofu

From page 125 of Veganomicon.  My friend Sandie made this first, so I had to try it.  I won't plagiarize the recipe, but here's the general idea.

Press the extra water from extra-firm tofu, cut it into slices, then triangles.

The wet batter is soy milk and cornstarch.  The breading is cornmeal, chile powder, cayenne pepper, cumin, lime zest, and salt.

Then fry it.  I wonder if baking would work, too.

Drain extra oil.  I ate crispy and hot with catsup, alongside assorted sides (greens, sweet potato, rice & buckwheat groats, carrots.)  Good with beer!