Pumpkin Seed Crusted Tofu
The tofu (16oz. / extra firm) was smoked (mesquite wood chips, 30 minutes), then marinated for 30 minutes: 1/4 cup beer, 2 tbs. vegan sour cream, 1 tbs. tamari, 1 tsp. minced garlic, a shot of your favorite hot sauce and a pinch each of cumin, sugar & pepper.
From there it was dredged in a mix of 1/4 cup of ground pumpkin seeds, 2 tbs. of cornstarch and 1/4 cup of instant masa (we used Maseca).
It was deep-fried in a wok with canola oil (375°F) for 2-3 minutes per side until golden brown. The tofu was removed from oil and drained, put on a sheet pan with a rack and baked for 10-15 minutes at 350°F -- this finished cooking the inside of the tofu.
While the tofu was baking we made the sauce: 1/2 cup of vegan sour cream, 1 tsp. lime juice, salt & pepper to taste, and 1 tbs. of olive oil blended together in the vita-mix.
The crusted tofu was served hot on a bed of shredded lettuce with avocado & topped with the sauce.