Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
Alabastersmiles, 05/10/04
Just like Chicken StripsIngredients (use vegan versions): 1 12-oz. water packed silken-style soft tofu
1 cup flour or bread crumbs for coating
garlic powder
salt until you worry about your health
pepper, paprika, parsley, dash of vegan sugar (1/2 Tsp)
1/4 teaspoon turmeric for beautiful color (yellowish), optional (turmeric won't show until cooked)
Directions:This recipe is courtesy of a wonderful accident! I froze the soft silken tofu, when it defrosted all the water just oozed out, I kept squeezing (cause it was kinda fun) and the resulting flattened Square looked like something I could tear into strips. I thought the silken soft tofu wouldn't work for me*t substitutes, but this is why it is so good! I don't want to be running off at the mouth but this recipe is more technique than ingredients.
1) Freeze and defrost Tofu
2) Drain water and then! Smash the hell out of it. Place between two cutting boards or what ever you have with a towel to soak up the water until its about 1/2 in. (2-3 cm.) thick. Really smoosh it! all the water out!
3) So, just mix all the spices with the flour, CAREFULLY take the tofu apart where it naturally is too thin to hold together, its like strips.
4) In my chicken eating days I learned the trick to Breading anything is for it (the protein matter) to be as cold as possible! before you roll it in flour.
5) Roll cold tofu in flour and spice mixture then!(important!) let it sit (On a plate) and molecularly bond with the flour for 15 min.- hour.
I was craving something fried, so I fried it (carefully at first) like there was no tomorrow! This makes it hard and crunchy, its great with any dipping sauce! I served it with mashe'd potatoes and artichokes. I bet you could bake it @ 350 degrees F for 1 hour, turning a couple times carefully. Enjoy!
Thanks for being Veggies Guys!
Serves: 3-4
Preparation time: 30 min.
Yum! Quite a good technique. Its almost more fishy than chickeny The texture is much less dense than chicken... so its almost fishy without the fishy taste. I made this for myself and my non-veggie girlfriend this evening with some homemade french fries. She loved it too. I fried these in canola oil at about 350 degrees. I also added a wee bit of cayenne... you can barely tell its there and it adds a little more dimension to the breading. You can just eyeball the seasoning in general. I had this with some homemade honey mustard, some ketchup, and some homemade Zaxbys sauce... yum. Great meal.
Archived comment by: dranore
I used extra firm tofu. After it had defrosted, squeezing out all the water was quite a challenge. In the process of squeezing, portions of the tofu crumbled. The remaining portion of the tofu I cut up into strips and followed the rest of the recipe. The strips were fried and added to an apple, tomato, rice dish. Everyone enjoyed it!
Archived comment by: ivy100
Just eating it now!
Flour wasn't sticking too well, so I sprinkled it a tiny bit before ffrying, tasted a tiny bit floury after getting it out, tastes great with tomato ketchup
Any other ways of getting to flour to stick, I tried on a tiny piece first, and breadcrumbs really won't stick
Archived comment by: xubis
try spraying water on them, or dipping in soymilk.
Archived comment by: cheerjess
this is soooooo good!I agree with danore it is almost exactly like fish more than chicken. It didn't serve 4 for me it just served me. but then again it was sooo good I just might have been hungry!! ~animalluva
http://www.peta2.comArchived comment by: animalluva
After preparing this recipe a couple times, I realized that the flour was not really all that nescessary. I am also allergic to wheat, so I made it with rice flour and it was extra crunchy. As far as bread crumbs sticking, try making them yourself and making them extra fine. This would probably go really nice with some tartar sauce
I'm glad everyone thought it was good.
Archived comment by: alabastersmiles
I'm actually cooking this right now for the first time! I took out my first little batch and I couldnt keep from getting out the katsup and eating it right there!! sooo goood! thank you!!!!
Archived comment by: sippycup80s
Quite tasty...I used a combo of flour and bedcrumbs. I think next time I might marinate the tofu in poultry seasoning or something next time as it was kind of bland after the crunchy part.
Archived comment by: fisherbear
I replaced the bread crumbs with cornmeal and added old bay seasoning.. Yummy! Thank you for such a wonderful recipe!
Archived comment by: marykattietaylor
you can get the breading to stick with some easy 3-step breading: set up a bowl of soymilk next to your flour mix, then do flour-milk-flour and into the frying pan! this also makes the breading thicker and crunchier.
Archived comment by: saraT
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