If you are looking for a simple plant-based alternative to chicken fingers, tofu fingers are a great way to start. Crispy on the outside, tender on the inside. With the help of Japanese panko breadcrumbs, the sliced tofu will transform into a crunchy flavourful dish that works as a light dinner or a snack for the picnic basket.
Even if you are not used to cook tofu, this recipe is straight forward and easy to follow. The key is to start with the right type of tofu. Firm or extra-firm tofu works best as it holds its shape during the cooking. Before breading the tofu, it is important to remove some of the excess moisture by pressing the tofu between paper towels for about ten to 15 minutes.
Serve your tofu fingers with my quick Asian dipping sauce that will cling to the breaded fingers and to the flavour.
Tofu fingers are a great example of how simple ingredients can create a satisfying plant-based dish. Whether you are trying to add more meatless meals in to your repertoire or just looking for a new way to cook tofu, these crispy tofu fingers is the answer to a delicious meal with simple ingredients.
Why using panko bread crumbs
Panko bread crumbs are my favourite to use when I make breaded products. The larger flakes of bread crumbs, keep the shell crispy while the inside still cooks perfectly.
How to make easy tofu fingers
Press the tofu between two paper towels for ten to 15 minutes, change the paper towels as necessary, depending on the brand of your tofu how much moisture your piece of tofu has.
Cut the pressed tofu into strips about 1 cm wide. Try to keep the strips in roughly equal size to make it easier when cooking.
Set up your breading station with three shallow bowls or plates. Pour the flour and salt onto the first plate. Crack the egg and whisk smooth on the second plate and finally in the third bowl, pour your panko breadcrumbs. Finish off your breading station with an empty plate to place the finished tofu fingers on.
Both when using your hands or two forks the best tip is to use one in the dry ingredients, and one for the wet.
Start by using one hand or fork to put the tofu into the flour, cover all sides with flour. Then move the tofu finger to the egg bowl. Using your opposite hand, turn the tofu finger over to fully cover with egg before dropping it into the panko breadcrumbs. Using your dry hand again to gently pat the breadcrumbs into the tofu finger. A good coating of panko breadcrumbs will create the crispy texture that makes these tofu fingers so good. Finally put the breaded tofu finger on the empty plate.
Continue the procedure until all tofu fingers are breaded and ready to cook. Using one hand or fork for the dry ingredients and one for the wet to avoid having to keep washing your hands after each procedure.
Heat oil in a frying pan and add the tofu strips to the pan in a single layer. Avoid crowding the pan so that the temperature of the oil does not sink, to not get soggy tofu fingers. Let the tofu strips fry on one side until golden, before flipping them over, about five minutes on each side, depending on the thickness of your tofu fingers and the heat of your oil.
For further notes on the recipe and all measurement, see the recipe card below.
Substitutes
If you want to make these tofu fingers vegan, mix a plant-based milk with corn starch instead of an egg for the second layer of coating.
Freezable tofu fingers
I have not had any luck with freezing tofu products and defrosting it with a similar texture as before. However, leave any comments below for any tips you have for freezing tofu.
Big batch cooking
If you are feeding a crowd, my best tip is to cook the tofu fingers in the oven. Place them on a baking sheet and parchment paper. Bake in the oven at 200C (390F) for 15-20 minutes, flip the tofu fingers half the way through.
Other recipes to enjoy
I have a recipe for easy chicken fingers and easy fish fingers, same cooking method, different proteins, equally delicious.
Easy tofu fingers
Ingredients
- 400 g firm tofu
- 100 ml Flour
- Pinch of Salt
- 1 egg
- 100 ml Panko breadcrumbs
Instructions
- Press 400 g firm tofu block in between two paper towels to extract as much liquid as possible, about ten minutes.
- Cut the tofu into strips.
- Mix 100 ml Flour and Pinch of Salt on a flat plate.
- Crack 1 egg into a shallow bowl and whisk until smooth.
- Pour 100 ml Panko breadcrumbs on to a flat plate.
- Sort your plates in order flour, egg and breadcrumbs and an empty plate to put your tofu on once it is breaded.
- Start by using one hand to put the tofu in to the flour, cover all sides with flour. Then put it in the egg, without touching the egg with the same hand.
- Use your opposite hand to take the tofu out of the egg, once it is covered and place it in the bread crumbs, without letting your eggy hand touch the breadcrumbs.
- Use your first hand to cover the tofu in the breadcrumbs and finally put the now breaded tofu strip on to the empty plate.
- Continue the procedure with the rest of the tofu, using one hand for the dry ingredients and one for the egg. This way you do not have to keep washing your hands in between each tofu strips.
- Once all tofu strips are breaded, heat oil in a frying pan and add the tofu strips to the pan.
- Let tofu strips fry on one side until golden, before turning them over. About five minutes on each side, but the time depends on the thickness of your tofu strips and the heat of your oil.
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