Instructions

1. Cut your 1/2 block of tofu into 9-12 rectangular pieces (the shape isn't integral/important in this recipe; that shape is just my preference due to the maximum⁠ surface area and the dip-ability).⁠

2. Then, in a food processor or blender, pulse the lentil chips until they resemble bread crumbs.⁠

3. Transfer the "bread crumbs" to a small/medium bowl.

4. In another small/medium bowl, combine all of the "wet dip" ingredients. When adding the milk, start with 3/4 cup and continue adding more until the batter is a⁠ bit thinner than pancake batter.⁠

5. Now, coat each piece of tofu in batter, then "bread crumbs" and then place them into a frying pan on medium-high heat with about 1 cm. (deep) of oil.⁠

6. Fry each piece for 2-3 mins on each side, or until browned and crispy.⁠

7. While the tofu is cooking, make the dipping sauce by adding all of the ingredients together in a small bowl and mixing until combined.⁠

8. Once the tofu is done cooking, serve with the sauce and enjoy!⁠