I think I'd only had tofu once or twice before. Neither time did it leave all that appetizing of a taste in my mouth. But when I saw this so-simple recipe for turning tofu into a favorite guilty pleasure of fish sticks (I don't remember the last time I had some!), I couldn't resist giving tofu another shot.
And I wasn't disappointed one bit. The crunchy crust, the chewy consistency all reminded me of the little fish sticks in the freezer section. Dip in some ketchup, and you can barely tell the difference. Yum!
Herbed Tofu Fish Sticks Recipe
1/2 cup whole wheat flour
1 teaspoon salt, divided
2 eggs, lightly beaten
3/4 cup panko bread crumbs
1/2 cup Parmesan cheese, grated
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1 pound extra firm tofu, drained and patted dry
- Find 3 medium-sized bowls. In the first bowl, measure the flour and 1/2 teaspoon salt, and mix together. In the second bowl, crack the eggs and gently whisk. In the third bowl, measure the bread crumbs, Parmesan cheese, herbs, 1/2 teaspoon salt, and stir together.
- Slice the tofu into strips, making them as thick or thin as you like. I sliced mine to make 12 sticks.
- Take each strip and coat it on all sides with the contents of each bowl; first covering it with the flour, then coating it with the egg, and finally into the bread crumb mixture.
- Once all the strips have been coated with each layer, heat a large skillet over medium-high heat. Add some canola oil to the pan, then place each tofu strip in the pan. Flip after 3 to 4 minutes, until all sides are browned. (You might have to add canola after you've cooked some of the strips if they're not browning as easily.)
- When tofu strips are crispy, take off heat and serve warm with choice of condiment.
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