Press out water from firm tofu using pressure or microwave it for a minute and squeeze.

In a ziploc- add sliced tofu (I sliced into fingers), pickle juice and yellow mustard with some pepper and soy sauce. Marinate for an hour or so. Drain the tofu.

In another ziploc, add about half a cup or so of fish fry (cornmeal with seasoning – I used the zatarain brand). Add the tofu and shake it around.

Fry at 350 for 3 minutes till golden brown.

We ate these in Vietnamese spring rolls with pickled veggies, jalapeños, cucumber, rice noodles, herbs and a gochugang- peanut butter sauce. So good!