Tuesday, August 24, 2010

Recipe: Crunchy Tofu Fingers

I recently got a free subscription to Kiwi Magazine, which is geared towards parents who try to live a natural and organic lifestyle. The jury's still out on whether I'll like the magazine, but this recipe may have sold me. As I've said before, I'm not a huge tofu fan but pretty much anything tastes good breaded and fried. Soren LOVES tofu. It is one of his favorite foods and he can knock back a surprising amount. I was skeptical he was going to like this, but once he put the first bite in his mouth and exclaimed "It's not yucky!" I knew I had him. I served it with green beans and mashed sweet potatoes and spicy tomato sauce for dipping (not ketchup). For best results, try to press the tofu for a couple of hours. It will make the tofu much more firm.

Crunchy Tofu Fingers
From Kiwi Magazine

1/2 cup 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 pressed
2 tablespoons canola oil

Find three medium-size bowls and set them on the counter. Measure the flour and 1/2 teaspoon of the salt, and mix together in the first bowl. Crack the eggs into the second bowl, and gently whisk. Measure the bread crumbs, cheese, basil, thyme, oregano, 1/2 teaspoon salt, and sage. Mix everything in the third bowl. Slice tofu into 8 rectangles by cutting the block into 4 equal pieces, then halving each. Dredge each tofu finger in the flour, then the eggs, and finally the bread crumb mixture. Set aside on a plate. Heat a large skillet over medium-high heat. Add the canola oil, then place each tofu finger flat in the pan. Flip after 3 to 4 minutes. When tofu fingers are crispy, remove from the pan and place on a paper towel lined plate to drain. Serve hot, with marinara dipping sauce.

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