BAKED TOFU STICKS | MARTHA STEWART
Mild, crispy tofu sticks resemble french fries but are packed with protein. Dunk them in tomato sauce.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 dozen
Number Of Ingredients 4
Steps:
- Cut tofu into 3-by-1/2-inch sticks. Arrange in a single layer on a rimmed baking sheet lined with a double layer of paper towels or a clean kitchen towel. Top tofu with another double layer of paper towels or kitchen towel. Place another baking sheet or a baking dish on top, and press down firmly. Weigh down with heavy cans; let stand until tofu has released excess liquid, at least 20 minutes or up to 1 hour. Pressed tofu sticks can be refrigerated in an airtight container up to 2 days.
- Preheat oven to 375 degrees. Lightly brush a baking sheet with oil; set aside. Pat tofu dry. Lightly season tofu, if desired. Arrange tofu sticks in a single layer on prepared baking sheet, spacing at least 1/2 inch apart. Bake tofu, turning halfway through, until both sides are crisp and light golden brown, 12 to 15 minutes per side. Let cool slightly. Serve warm or at room temperature with tomato sauce.
CRISPY PAN FRIED TOFU FINGERS - INSPIRED TASTE
For this crispy baked tofu recipe, we dredge tofu in in almond flour, dip it in egg then roll in crushed rice cereal. It’s then cooked in some oil in a hot skillet until crispy. When choosing the tofu, look for organic “extra firm” or “firm” tofu. We use almond flour, which is finely ground almonds. You could substitute this for all-purpose flour, however, the recipe would no longer be considered gluten free.
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield Makes approximately 4 servings
Number Of Ingredients 8
Steps:
- Cut tofu into 1-inch-by-3-inch fingers. Arrange in one layer onto a few paper towels or clean dish towel. Cover with more paper towels or another clean dish towel. Place a plate on top to weigh down the tofu, releasing some of it’s liquid. Leave alone for 15 minutes.
- Set up a breading station: Mix almond flour, garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground pepper on a plate. Add egg to a bowl and beat well. On another plate, mix the crushed cereal with another pinch of salt and a few grinds of black pepper.
- Dip each tofu finger into the seasoned flour then into the egg and finally into the crushed cereal so they are well coated on all sides.
- Heat oil in a large skillet pan over medium-high heat. Add the tofu, 4 to 5 fingers at a time and cook until golden brown, 30 seconds to 1 minute on each side. Transfer to a plate lined with a paper towel or clean dish cloth. Serve with your favorite dipping sauce.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 418, FatContent 21.8g, SaturatedFatContent 9.9g, CholesterolContent 93mg, SodiumContent 494.2mg, CarbohydrateContent 24g, FiberContent 2.5g, SugarContent 2.9g, ProteinContent 17.5g
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BUFFALO TOFU STICKS - MEALTHY.COM
You give up enough when you're vegetarian but you shouldn't have to deny yourself one of life's greatest culinary pleasures: game day snacks. This vegan recipe for Buffalo wings evokes the classic flavors of the bar menu staple with tofu standing in for the chicken. The tofu is cut into planks, breaded, and fried until delectably crispy. It's then coated in a spicy and tangy Buffalo-style sauce. The result is an addictive finger food that tastes a lot like the classic appetizer—especially when you dip it into vegan ranch sauce.
From mealthy.com
Reviews 5.0
Total Time 20 minutes
- Blot tofu planks dry with paper towel. Stir tapioca flour, onion powder, garlic powder, and salt together in a large bowl with a whisk; add tofu and toss to coat. Heat olive oil in a large skillet over medium-high. Remove a few pieces tofu from the flour mixture and tap to remove loose coating; fry in oil until golden brown on the bottom, about 5 minutes. Turn pieces and continue cooking until crispy and golden, about 5 minutes more. Remove tofu to a plate lined with apaper towel. Repeat frying process with remaining tofu pieces, using more oil as needed. Stir hot sauce, coconut, vinegar, and soy sauce together in a large bowl until smooth and fully emulsified; add tofu and toss to coat. Serve tofu sticks with celery and ranch dressing.
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