Chile Cornmeal-Crusted Tofu

adapted from Isa Chandra Moskowitz and Terry Hope Romano, Veganomicon

Corn or vegetable oil for frying
1 (14-ounce) container extra-firm tofu
1 cup soy or rice milk
2 tablespoons cornstarch
1 cup cornmeal
2 tablespoons chili powder
1 teaspoon ground cumin
¼ teaspoon cayenne
1 tablespoon grated lime zest
1½ teaspoons salt

Directions:

1. Drain the tofu and press it between paper towels to get the moisture out.
2. Slice the tofu widthwise into eight slices. This part is challenging. Do not worry if you end up with many tofu scraps instead of rectangular slices, as you can use these scraps for the recipe.
3. Cut the large tofu slices in half diagonally, from the upper left corner to the lower right corner. Set aside.
4. Use a fork to beat the soy milk and cornstarch in a wide, shallow bowl until the cornstarch is mostly dissolved.
5. In another shallow bowl, toss together the corn meal, spices, lime zest, and salt.

Frying directions:

1. Heat about ¼ cup oil in a large skillet, preferably cast iron, over medium heat.
2. One at a time, dip an individual tofu slice in the soy milk mixture and then drop it into the cornmeal mixture.
   Use your other hand to thoroughly coat the tofu slice on both sides. Repeat with the remaining slices.
3. Transfer the tofu to the skillet and fry for 3 minutes on one side. Using tongs or a spatula, flip over each piece and fry for 2 more minutes. (Fry the tofu in two or three batches so as not to crowd the pan.)
4. Drain the fried tofu on paper towels. Press down on the tofu slices with more paper towels to remove excess oil.