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Patterns
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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
Directions
- For best results, freeze tofu in package and thaw in fridge.
- Cut tofu into 18 peices (cut into 6 peices across the short
length, then cut each peice into 3 peices).
- Press tofu peices between two kitchen towels for 15 minutes.
- Pour boiling water over nori and let sit for 10 minutes to
an hour.
- 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.
- After tofu is done marinating, heat oven to 350°F. Lightly
grease a foil-covered cookie sheet.
- Mix together breading.
- Remove each peice of tofu from marinade and coat with breading,
placing on cookie sheet.
- Bake for 15 minutes, until crispy and lightly browned.
- Remove from oven and COOL COMPLETELY.
- Turn tofu sticks over and bake for 10 more minutes.
Serve with horseradish-mayo sauce and/or lemon juice.
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