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✅Recipe: (For best results, freeze 1-14oz block extra-firm tofu for 24 hours before defrosting.) ✅Press tofu to remove excess water. ✅Cut into 3 equal rectangles, narrow way. ✅Season tofu slabs with salt and white pepper. ✅Whisk in bowl: 1/2 cup flour, 1 tbsp + 2 tsp cornstarch (or arrowroot/tapioca), 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp baking powder. ✅Mix in 1 tsp hot sauce + 1/2 cup water (room temperature). Batter should be thick. ✅Place 1 cup panko breadcrumbs into large, rimmed dish. ✅Cover tofu evenly in batter, shaking off excess. ✅Coat evenly with breadcrumbs. ✅Either bake on lined sheet at 400F for 20-25 minutes until crispy. ✅Or pan fry both sides in non-stick skillet with a little oil until golden brown before baking at 400F for 10 minutes. ✅Serve with ketchup and add a little sriracha if desired.
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