Sort of like a take on Fish Sticks or Chicken Fingers but with Tofu. I have to admit that I am not a HUGE Tofu fan. I use it but rarely super impressed. I did like these though but you really do need a good condiment for them. I like Homemade mustard or Siracha Sauce to spice things up.
As usual with Tofu you will want to Squeeze it for a couple of hours first. Though tempted I have never bought a Tofu Press so I do the DIY method. Lay down some paper towels on a plate and set the Tofu on it. Put another plate on top and then put a can of 29 oz crushed tomatoes on top until a lot of liquid has been squeezed out. (About 1-2 hrs).
This is an easy recipe and takes little time. You can freeze leftovers or make this ahead of time and then just bake on the day you need it. Pretty easy.
Stuff You Need to make it:
- 2 16-oz. blocks firm or extra-firm tofu, drained
- ½ cup cornstarch
- ½ cup flaxseed meal, optional
- 1 cup unsweetened soymilk or rice milk
- 2 cups panko breadcrumbs
- ¼ cup all-purpose flour
- ½ tsp. paprika
- ½ tsp. dried sage
- ¼ tsp. garlic powder or granulated garlic
- ¼ tsp. dried ginger
- ¼ tsp. onion powder
- ¼ tsp. ground black pepper
1 | If using firm tofu, wrap block in a soft, clean dish towel, and press between two heavy cutting boards 30 minutes to squeeze out excess moisture (unnecessary if using extra-firm tofu). Cut each tofu block into 16 fingers.
2 | Preheat oven to 350°F. Coat two baking sheets with cooking spray.
3 | Place cornstarch and flaxseed meal (if using) in shallow bowl, and gradually stir in soymilk. Set aside.
4 | Combine panko and all remaining ingredients in second shallow bowl.
5 | Dip tofu fingers first in soymilk mixture, then in panko mixture, coating all sides. Place on prepared baking sheets.
6 | Bake tofu fingers 20 to 25 minutes, or until light golden brown, turning once. If eating right away, bake 5 to 10 minutes more, or until deep golden brown.