The tofu was pressed and cut into thin slabs. Dip #1 was soy milk, and dip #2 was Italian flavoured 1/3 cup bread crumbs, 1/3 cup corn meal, cinammon, chili powder, and cumin. Make sure to coat the tofu really well...
The fries were sweet potato wedges coated in mirin, cinammon, cumin, and paprika.
Both were baked for 40 minutes at 400F, flipping halfway through, then broiled for 3 minutes (the original recipe called for five minutes but the fire alarm went off after three because the tofu started burning, so M and I decided to call them done...)
Serve with ketchup