1 block of firm tofu, drained, pressed, and cut into triangle steaks
1/8 cup warm water
2 tsp soy sauce
1 clove garlic, minced
1 tsp lemon juice
1/4 cup almonds, chopped very fine (or processed to a coarse crumb)
1/4 cup cornstarch
2 pinches of salt
1/2 cup flour
about 5 tbsp canola oil for frying
Drain and press tofu. Cut into triangle steaks – cut block in half horizontally, and then in half vertically, cut each square in half diagonally. This should give you 8 large triangles of tofu.
Mix together water, soy sauce, minced garlic, and lemon juice. In a shallow dish, marinate the tofu for 1-2 hours.
Line up 3 shallow bowls or dishes. Put flour in the first, water in the second, and mix together the chopped almonds, corn starch, and salt in the third.
After you have marinated your tofu for a full hour or more, dab off any excess marinade with paper towel or a clean kitchen towel.
In a non-stick skillet, heat about 5 tbsp of vegetable oil over medium-high. You need enough oil to cover the bottom of the skillet with a thin layer.
Grab yourself a plate to place your coated tofu before frying.
Using your dominant hand, take one piece of tofu at a time, coat it in the first flour mixture. Quickly dip it in the water, and coat it in the almond mixture. Place on your plate.
After each piece is coated, put them all into your heated skillet. Flip them after a couple of minutes, or once they’re a golden brown. After both sides are browned, place them on their edges, and brown all three sides.
Drain any excess oil on a layer of paper towel or clean kitchen towel. Enjoy!