Crispy Tofu Fingers
Talk about versatile! Once these tofu fingers have been baked, they can be refrigerated or frozen for future use, then reheated in an oven or even a toaster oven. Enjoy them finger-food-style with dipping sauces, load them into a bun with your favorite sandwich fixings, or serve over a bed of lightly dressed salad greens. STORE/SERVE: Allow Crispy Tofu Fingers to cool, then transfer to rectangular resealable containers, placing wax paper or parchment between layers to prevent sticking. Refrigerate up to two days or freeze up to three months. To reheat, bake 5 to 7 minutes at 350°F.
- 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.
March 2014 p.74