Just like Chicken Strips
1 (12 ounce) package water packed silken-style soft tofu, frozen and thawed
1 cup flour or bread crumbs, for coating
garlic powder, to taste
salt and pepper, to taste
paprika, to taste
parsley, to taste
1/2 teaspoon vegan sugar
1/4 teaspoon turmeric for yellow color, optional
1. Drain water from tofu, then smash it. Place between two cutting boards or whatever you have, and use a towel to soak up the water until tofu is about 1/2"thick. Really smoosh all the water out!
2. Mix all the spices and sugar with the flour. Carefully take the tofu apart where it naturally is too thin to hold together; it's like strips. Make sure tofu is very cold before rolling in flour.
3. Roll cold tofu in flour and spice mixture then let it sit on a plate (very important) and molecularly bond with the flour for 15 minutes-1 hour.
4. Fry in oil until crispy and browned.
It's great with any dipping sauce! I served it with mashed potatoes and artichokes. I bet you could bake it at 350 degrees F for 1 hour, turning a couple times carefully. Enjoy!
Source of recipe: 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 meat 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.
SO HOW'D IT GO?
So i made these AGAIN last night; They are amazing with BBQ sauce.
And i made these christmas eve, my grandparents even liked them!! Thats hugee!
Delicious!
I forgot to season them... but it tasted great plain! Afterward I seasoned with black pepper and dipped in ketchup.
I will definitely use this recipe again!
I dont think baking them would turn out, idk. I've had good luck with frying them, and halfway through pressing the hell out of them with a fork or something to make them more like strips rather than chunks
This was my second attempt at working with tofu... It went ok. They were good but I could'nt get strips but chunks, and I don't know if it was because I baked them or simply put on too much coating b/c they were kinda floury. Any suggestions let me know b/c I'd like to try this one again.
So... Do I use breadcrumbs and flour or just one or the other? ??? Someone help! I messed up my first tofu cooking experience and I want the next to go better.
use one or the other, or a mixture of both. i personally used a mix of flour and cornmeal and loved the flavor and texture that it gave to the tofu. also, you need to let it thaw before you press out the water. i usually either put it out in the morning of the day i want to use it & let it thaw in the kitchen sink or if i forgot i just take it out of the packaging, put it in a bowl, cover it with water and microwave it. good luck with your tofu! another easy starter tofu recipe is one of the lasagnas that use it as tofu ricotta, just mush up - season - layer - cook.. super easy & good!
After I take my tofu out of the freezer am I supposed to let if thaw first or just squeeze the water out when its still frozen? :-[ I'm sorry for all the questions but I'm not used to cooking vegan/vegitarian.
So... Do I use breadcrumbs and flour or just one or the other? ??? Someone help! I messed up my first tofu cooking experience and I want the next to go better.
Has anyone tried this using whole wheat flour for the breading yet b/c I think I'm going to make these tomarrow for dinner (First tofu cooking experience!!) and I was just wondering if I can use the whole wheat or if I should just use the all purpose.
I've only used all purpose, so i'm not sure, mabye do half with wheat and half with the other and see which ones better? It usually takes me 2 batches to cook them in, because my pan is to small. Good luck! Hope it turns out good!
Has anyone tried this using whole wheat flour for the breading yet b/c I think I'm going to make these tomarrow for dinner (First tofu cooking experience!!) and I was just wondering if I can use the whole wheat or if I should just use the all purpose.
3rd time ;)b Still amazing. I've found you dont really need that much flour, i bread mine twice, letting them sit after each time, press them like crazy when they're frying to make them thin and crispy!
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