Easy tofu fingers
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.
Servings: 4 portions
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.
Notes
If you prefer to use forks to bread your tofu, use the same system where one fork is touching the dry ingredients and one touching the egg.