Breaded Tofu Tenders (tofu fish sticks)
Missing fish sticks? This is the answer!
panko (Japanese bread crumbs)
seaweed flakes (optional)
dried parsley (optional)
tofu (soft or firm)
Line a baking sheet with parchment paper.
Start oven preheating to 400 degrees.
In a pie plate, mix 1 part corn meal and 2 parts panko (japanese bread crumbs).
Sprinkle in some nutritional yeast, and either a few pinches of sea salt, or finely crumbled dried seaweed if you have it on hand (you can buy it in flakes, or you can crush the sheets used for sushi. This helps add a fish-stick flavor and pretty flecks of color.)
Sprinkle in parsley flakes if you want for color.
In a bowl, mix 3/4 c soy milk and 1 tbsp starch (arrowroot starch or tapioca starch preferred, corn starch if that's all you've got)
Slice up soft or firm tofu into 1/2 inch sheets. Optionally, further slice them into chunky french fry style sticks if you prefer.
Soak in soy milk mixture, roll in breading. Place on parchment and bake. Turn once when they start to brown. Total baking time is 20-30 minutes depending on your oven. The outside gets crispy, the inside stays tender. It's a good healthy alternative to junky stuff if you must have comfort food.
Serve with a vegetable!
If you want a meatier texture, use tofu that you've previously frozen and thawed. It makes the tofu chewier.
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