The Belly of the beast done completely meat free

Marinate the Tofu:

• Season both packs of tofu with black pepper, kosher salt, smoked paprika, and garlic powder.
• Rub the seasoning into each side of the tofu.
• Place the seasoned tofu in a pan and submerge in grapeseed oil (or other oil of choice).

Slow Roast the Tofu:

• Bake the tofu in the oil at 240°F (approx. 115°C) for 4 1/2 hours.
• Flip the tofu every 30 minutes during baking. (See video clip for reference)

Prepare for Crisping:

• Remove the tofu from the oven and let it cool slightly. It can also be refrigerated overnight at this stage.
• Cut each piece of tofu into four slices.
• Score the top of each slice with slight crisscross incisions.

Prepare the Coating:

• In a bowl, combine:
  • Corn flour (cornstarch in US)
  • Medium-grind cornmeal (ratio approximately 2:1 corn flour to cornmeal).
• Season with:
  • Smoked paprika (pinch)
  • Salt (2 pinches)
  • Black pepper (pinch)
• Stir to combine.

Sear the Tofu:

• Heat a pan over medium-high heat.
• Add enough of the oil from the baked tofu to coat the bottom of the pan (approx. 4 tablespoons).
• Dredge each piece of tofu lightly in the corn flour/cornmeal mixture.
• Add the coated tofu to the hot oil and sear for 3-4 minutes per side, until golden brown.

Finish in the Oven:

• Preheat oven to 200°F (93°C).
• Transfer the seared tofu to a separate pan and bake for about 10 minutes to crisp up further.

Prepare Sweet Chili Corn:

• Slice three green onions, reserving a small amount for garnish.
• Place the sliced green onions in a pan.
• Add 1 cup of frozen corn.
• Coat with sweet chili sauce.
• Place into the preheated oven for 5 minutes until heated through.

Assemble and Serve:

• Serve the crispy tofu over jasmine white rice (or brown rice).
• Top with the sweet chili corn mixture.
• Garnish with the reserved sliced green onions.
• Drizzle with extra sweet chili sauce, if desired.