Cilantro Lime Tofu Tenders by Maayan Moss

Ingredients

• 1 block (14 oz) super firm or extra firm tofu, pressed
• 3 tbsp soy sauce
• ½ cup all-purpose flour
• 3 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp black pepper
• ½ cup plant-based milk (or regular milk)
• 2 cups cornflakes, crushed
• 1 tbsp algae oil (or neutral oil), for drizzling
• ¼ cup fresh cilantro, finely chopped
• 2 tbsp lime juice (about 1–2 limes)
• 1 tsp lime zest
• 2 tbsp honey or agave
• 1–2 tsp hot sauce or chili flakes
• 1 tbsp soy sauce (for glaze)
• 1 tsp cornstarch mixed with 1 tbsp water (slurry, for glaze)

Instructions

1. Slice tofu into tender-shaped strips (about ¾-inch thick) and soak in 3 tablespoons soy sauce for 10 minutes, turning halfway through.
2. In a shallow bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, onion powder, and black pepper to make the dry mixture.
3. Pour milk into a second shallow bowl to make the wet batter.
4. Crush cornflakes into a coarse crumb and spread in a third shallow bowl.
5. Dredge each tofu tender in the dry flour mixture first, pressing to coat and dry the surface. Then dip into the milk, and finally press firmly into the crushed cornflakes to coat all sides.
6. Preheat air fryer to 400°F (200°C). Arrange tenders in a single layer, drizzle lightly with algae oil, and air fry for 15 minutes, flipping halfway, until deeply golden and crunchy.
7. While tenders cook, make the glaze: combine lime juice, lime zest, honey, hot sauce, soy sauce, and cilantro in a small saucepan over medium heat. Stir in the cornstarch slurry and simmer 2–3 minutes until thickened and sticky.
8. Toss hot tenders in the cilantro lime glaze or drizzle generously over the top. Serve immediately.