Flavorful and addictive, this tofu is better than its meaty equivalent in my opinion! It is tastier if you let it cool down, as the texture becomes much better.
0.5 cup peri-peri sauce
1 lb firm tofu
0.5 cup breadcrumbs
Lay a plate on top of the tofu and weigh it down with some books to press out the excess liquid. Allow to sit for 30 minutes.
Slice in half along the large surface, then cut into wedges. Dip and roll in peri-peri sauce (I used Nando’s brand instead of homemade here). Allow to marinade overnight in the fridge,
Heat an inch of oil in a pan over medium-high heat until very hot (I test with a breadcrumb, it should sizzle when you drop it into the oil).
Season the tofu steaks with salt, then dip into breadcrumbs to coat evenly. Deep fry until browned! Drain on a cookie rack covered by a paper towel. Cool and serve!