Here is yet another recipe post! Life has just been recipe crazy these days as I am constantly in the kitchen trying new things. There is a long list of ideas that I finally got out of my head and onto paper yesterday, pinned up on my bulletin board. I have spent so much time during these past couple of days sitting at the computer typing recipes or editing photos, so tomorrow I will definitely be in need of yoga to rejuvenate myself again. That and some time with my family, to just play and laugh with my girls.
All of this hard work really is worth it though, especially for recipes like these.
Crunchy Tofu Fingers
If chicken can have fingers, why can’t tofu?
Makes 16 tofu fingers
- 1 package (350 g) extra firm tofu, pressed
- 3 tablespoons rice vinegar
- 3 tablespoons shoyu or soy sauce
- 1/4 cup pure maple syrup
- 3/4 teaspoon ground ginger
- 1 clove garlic, pressed
- 1/3 cup whole wheat flour
- 4 flax eggs (1/2 cup ground flaxseed + 3/4 cup warm water)
- 1 /3 cups panko bread crumbs
- 4 tablespoons dehydrated minced onion flakes
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1 teaspoon dried sage
- pinch of ground black pepper
Turn the pressed tofu block onto its side and cut it in half length wise. Cut each half of tofu length wise again to make four equal slabs. Cut each of the four slabs of tofu into four long strips to make 16 tofu strips.
(I doubled the recipe so excuse the extra blocks of tofu in this picture)
Place all of the tofu strips in a 9 x 13 baking dish. Whisk together the marinade ingredients then pour the marinade evenly over top of the tofu strips in the baking dish and let marinate in the fridge for at least 30 minutes (the longer the better, over night is even better).
Once the tofu has marinated, remove it from the fridge and prepare the coating ingredients. Whisk together the flax eggs in a shallow bowl and let sit for a few minutes to thicken. Place the flour in a separate shallow bowl and the bread crumbs, onion flakes, garlic powder, sea salt, sage and pepper in another.
Place a marinated tofu strip into the flour, coating on all sides, then into the flax egg mixture, then press the tofu strip into the panko bread crumb mixture, coating generously so that it will be nice and crispy. Place the coated tofu strip onto a parchment paper lined baking sheet. Repeat this method with all of the remaining 15 strips of tofu. Bake the tofu strips at 425°F for 20 minutes, until browned and crispy. Serve with sweet and sour dipping sauce.
You can prepare the dipping sauce while the tofu strips are baking.
Sweet and Sour Dipping Sauce
- 1/3 cup rice vinegar
- 1/4 cup pure maple syrup
- 1/4 cup tomato paste
- 2 teaspoons cornstarch + 3 teaspoons cold water
Mix together the cornstarch and cold water in a small dish and set aside. Whisk together the rice vinegar, maple syrup and tomato paste in a small saucepan over medium-high heat. Add the cornstarch/water mixture and continue to whisk until the sauce boils and thickens. Remove from heat and allow to cool.
These are great on their own without the sweet and sour sauce too, or with ketchup, as the girls prefer them (and 99% of the food that they eat). I am thinking that they would also be awesome with some ‘Honey’ Dijon Glaze.