Festive tofu

Ingredients:

• 2 blocks extra-firm tofu
• 0.5 cup raw peeled pumpkin seeds
• 140 g of cornbread
• 2 tsp chopped sage
• 2 tsp chopped thyme
• 0.5 cups flour
• 2 large eggs
• Vegetable oil for frying

Preparation:

1. Turn each block of tofu over long-side up and cut in half lengthwise to make 4 pieces. Line a baking sheet with 3 layers of paper towels and arrange the tofu on top in a single layer. Cover with 3 more layers of paper towels and press down with another baking sheet. Weight the baking sheet with 6 large cans, such as canning jars, to squeeze out as much water as possible from the tofu. Let it sit at room temperature for at least 1-2 hours.
2. Meanwhile, pulse the pumpkin seeds to a coarse flour in a mini food processor and place in a shallow bowl or pie dish. Break up the toasted cornbread, add it to the food processor, and pulse until coarse crumbs form. Add the cornbread crumbs to the pumpkin seeds. Add the sage, thyme, 2 teaspoons of salt, and 1/2 teaspoon of black pepper to the cornbread and toss to combine.
3. When ready, combine flour, 1 teaspoon salt, and 1/2 teaspoon black pepper in another shallow bowl or pie dish. Beat the eggs in a third shallow bowl or pie dish. Dredge 1 slice of tofu in the flour and shake off any excess. Roll the tofu in the egg, then fold it into the cornbread crumbs, pressing to evenly coat. Repeat with the remaining tofu.
4. Place a wire rack on a baking sheet. Pour 1/2 inch of oil into a large skillet. Heat the oil over medium heat until it shimmers when you add a little flour. Fry the breaded tofu in the oil, 2 pieces at a time, until golden brown, about 2 minutes per side. Remove from the oil and place on the prepared baking sheet. Season the hot tofu with salt and serve.