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.
Even though I try not to, I gotta admit I’d be super tempted to fry these. They look so darned fry-able.
Oh ya! I know that would make them ultra yummy.
I am so glad they’re not fried in the recipe, though! I thought for sure they would be, when I saw “crunchy.” So now we have options. They look delicious.
Your pics are really amazing and beautiful! You have some serious talent 🙂 I totally agree about cookbooks with pics, I love to look at all the pretty food in vegan cookbooks and get bummed when there isn’t a pic.
I can’t wait to get a new camera, I’m stuck using my phones camera ( which takes horrible pictures) because I went hiking and my partner didn’t trust me holding the camera crossing a river ( I tend to take pictures while trying to do other stuff like skipping over rocks haha) and took it from me and as he took it he dropped it in the river >< we were both just staring at it, in shock that of what just happened that his friend had to scream at us and get it out of the water.
Still can't believe it happened :O
I made the tofu fingers today and I'm so glad its baked and yet crispy , very tasty you should use this recipe in your cookbook 🙂
That is a sad story! The flash doesn’t work on my old point and shoot camera (that I had always used) because of all the times it has fallen or been dropped by kids. This new camera shall be kept out of their reach and in a safe place. I still like my old camera too. No matter how much abuse it took, it never died and still always took good pics for me and video. 🙂
I am glad that you liked this recipe! Thanks for commenting! 🙂
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Tiffany- we are a newly vegan family so I gave this one a try since it would resemble something my girls were used to. The first bite was “Oh mama, this is good!” and then came- “what’s this white stuff?” “I don’t think I like the white stuff” “well if you put catsup on it, it’s ok” They ate it all- I think it will take a little while for them to get used to some of the changes- but overall they’ve been really good sports! (I’m on a juice fast but I had to try one (quality control, you know) and I thought they were great!! Thank you for your blog- with all of the kid friendly recipes, I keep coming back to
look many times a day!!
Thank you Jennifer! I am glad to hear it!! 🙂
Can you make a freeze these? I have GI issues so I maybe will eat 4 at one time I was wondering if making and freezing for later cooking would work.
Hi Ashley! I have never tried freezing them before. I know that you can freeze tofu, but am not sure how this recipe would thaw out after being coated in the flax and breadcrumbs. I kind of think that they would end up being soggy and not crunchy. Maybe just try making half or one third of the recipe if you need less. Sorry I can’t answer your question better.