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Anonymous
Member since December 1969
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4.23077

Just like Chicken Strips

What you need: 

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

What you do: 

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.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
3-4
Recipe Category: 

SO HOW'D IT GO?

I made these again tonight, for the second time this week XD I LOVE THEM. This is going to be a staple recipe for me. ;)b

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YUMMY! ;)b I used extra firm tofu, that had accidently been frozen a tad bit because some one turned the fridge down too far  ::) i let it drain for a longg time and pressed it like freaking crazyyy. I used flour, garlic powder, poultry seasoning, dill, salt, pepper, sugar, parsley for the breading, i loaded it up with spices  then "fried the hell of out of it" Hah :) It was amazingggg, eating it now, still cooking more of it as i type thiss

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I did it a little differently. I used extra firm tofu because thats all the store had at the time. After thawing and draining, I sliced it and put chicken seasoning on the slices and put them back in the fridge. I used flour, some paprika (since the chicken seasoning had some in it already) and tumeric. I fried in vegetable oil (all I had  :-\ ) over medium to medium-high heat. They came out crunchy and delicious. I agree with others that it *almost* had a fish taste to it. I ate mine with a bbq sauce dip and my fiance used ketchup and served with steamed veggies and baked corn. yum!

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I guess I'm one of the few who this didn't work for. I followed the directions but I didn't feel like it was breaded enough after I started to fry it. :( I also should have baked them, I used vegetable oil to fry them in, and they were super oily. I will try again.

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This was a really good recipe!  I thought it would work better as fish also, so I let the tofu marinate in some malt vinegar and lemon juice for a little bit.  The tofu did fall apart, there's no way it was going to make strips for me, so I just made fish nuggets.  I attached a piece of nori to each nugget, ran it through the beer batter, then covered in panko breadcrumbs and fried.  After they were golden brown, I let them sit on paper towels (well, actually coffee filters cuz I was out of towels) and then sprinkled a couple drops of lemon juice on each.  These were AMAZING.  I never had real fish 'n chips but my boyfriend said it came close to the real thing.  The nori really helps give them the fishy flavor.  Two very enthusiastic thumbs up! ;)b  ;)b

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this recipe is almost as much fun to make as it is to eat. i used firm tofu and it worked really well. then ate it with rice and a kumquat marmalade id made, delicious. with the leftovers  :>i think ill take it down a notch and do bbq/buffalo sauce or the chicken sandwich. kudos!

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I used extra firm tofu for this, and they were pretty good, at least the smaller pieces that had  a lot of breading.  If I did this again, I think I will try marinating the tofu, so that it has a little bit of flavor.  But these weer a nice junk food treat.

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I don't know how so many people were able to squeeze their silken tofu without it turning into mush. (Yes, I froze and thawed it first.) I would have just thrown it out and switched to firm tofu, but I didn't have any, so I let the silken stuff break into tiny pieces, breaded them, and baked them for about an hour so that some of the water dried up. They were tasty and all, but what a pain - next time I'll use firm tofu. A big hit, though!

I found out that you can crush seasoned stuffing mix to make pretty tasty breadcrumbs. It's also good with poultry seasoning added.

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So good & definitely satisfied my need for something crunchy!  I used 2/3 flour and 1/3 cornmeal, I didn't have paprika so i just threw some fajita seasoning & TJ's 21 season salute in there and mixed it up. (i forgot the sugar)  I baked mine at 350 for about 40 minutes or so.. i sprayed the cookie sheet and sprinkled some of the extra flour mix before putting the tofu on the sheet, then i sprinkled the pieces a little more after i put them on.  mine were more nugget-y not so strip like which made them end up ALOT like that popcorn chicken stuff at KFC.  they were super crunchy and the centers were chewy.. the tofu ends up actually becoming the crunchy outsides.. and the meat.  it's magic that i won't mess with. yummy magic.  i also made a dipping sauce out of some veganaise and more fajita seasoning & TJ's 21 season salute.  I served these with (baked) sweet potato fries that i dipped in ketchup.

*i also discovered that when i mixed the veganaise dip  that i made with the ketchup it turned into something that tastes alot like the dipping sauce you get with that blooming onion thing at outback.  sooo good*

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The silken tofu turned to mush when I tried pressing it.
Soooo that didn't work. Not sure why.
But, I had "super firm" tofu lying around so I decided to not let my bread crumbs go to waste and tried that.
It worked pretty good.
They were a bit soft on the iniside, not the texture I was hoping for, but it worked and it was pretty yummy.

To use the silken tofu & have it work, it has to be frozen then thawed before using.

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