Faux fish sticks

It's taken me three iterations, but I've finally done it: tofu fish sticks! Don't be intimidated by the prep required. It's worth it. Make a double batch on the weekend, freeze after step ten, then reheat during the week.

Ingredients

1 lb. firm or extra firm tofu

Marinade:
2 cups boiling water
2 sheets nori seaweed
1/4 c. lemon juice
1 tsp onion powder
1 tsp kelp powder
1/2 tsp garlic powder

Breading:
1 1/2 c. fine cornmeal
1/4 c. rice flour (or wheat flour)
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp kelp powder
1/2 tsp dried dill weed
1/2 tsp salt

1. For best results, freeze tofu in package and thaw in fridge.
2. Cut tofu into 18 peices (cut into 6 peices across the short length, then cut each peice into 3 peices).
3. Press tofu peices between two kitchen towels for 15 minutes.
4. Pour boiling water over nori and let sit for 10 minutes to an hour.
   
5. Mix together nori water (squeezing nori to remove the most flavor) and remaining marinade ingredients and pour over tofu in shallow, covered container. Marinate for 2-36 hours, turning occasionally.
6. After tofu is done marinating, heat oven to 350°F. Lightly grease a foil-covered cookie sheet.
   
7. Mix together breading.
8. Remove each peice of tofu from marinade and coat with breading, placing on cookie sheet.
9. Bake for 15 minutes, until crispy and lightly browned.
10. Remove from oven and COOL COMPLETELY.
11. Turn tofu sticks over and bake for 10 more minutes.

Serve with horseradish-mayo sauce and/or lemon juice. Enjoy!

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