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).
Then, in a food processor or blender, pulse the lentil chips until they resemble bread crumbs.
Transfer the "bread crumbs" to a small/medium bowl.
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.
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.
Fry each piece for 2-3 mins on each side, or until browned and crispy.
While the tofu is cooking, make the dipping sauce by adding all of the ingredients together in a small bowl and mixing until combined.
Once the tofu is done cooking, serve with the sauce and enjoy!
1/2 a 12oz block of extra firm tofu; pressed (dry dip)
2 bags of KIBO Sea Salt Lentil Chips (wet dip)
1/2 cup all-purpose flour (will work with a gluten-free alternative)
1 cup unsweetened & unflavored plant-based milk
2 tsp paprika
1/2 tsp chile powder
1 tsp garlic powder
1 tsp onion powder
1 tbsp hot sauce of choice (cilantro lime sauce)
1/2 cup dairy free unsweetened yogurt
juice of 1/2 a lime
10 cilantro leaves; finely chopped