Crispy Tofu Sticks, the perfect vegan finger foods for any party or snack. Together with rice, quinoa or another side dish, also an ideal main course, topped together with vegan sour cream. The next Superbowl can come. Vegan, gluten-free, high protein.
Remove tofu from packaging and ideally squeeze in a tofu press for 15 minutes until almost no liquid remains. The less liquid in the tofu, the better it can absorb the marinade.
400 g Tofu natural
Alternatively Wrap tofu with paper towel or a clean kitchen towel and weigh down with a heavy object. Let stand for 15 minutes until the liquid is squeezed out as best it can.
NOTE: Be sure to pat tofu dry (with paper towel or a clean kitchen towel) after pressing. If the tofu is too moist, then the breading will not stick.
Tofu first cut in half lengthwise and then cut into more oblong strips. Pat dry again until no moisture remains. Set aside.
FOR THE SAUCE Place cornstarch, water, maple syrup, salt, garlic granules, white wine vinegar and the Bird Eye Chili in a small saucepan and bring to a boil, stirring.
180 ml Water, 2 tbspn Cornstarch, 45 ml maple syrup, ½ tbspn Salt, 2 ½ tbspn Garlic granules, 60 ml White wine vinegar, 1 Bird Eye Chili
Simmer until the sauce thickens. Remove from heat and set aside.
FOR THE PANADE, in a small bowl, mix together breadcrumbs, paprika, garlic, salt and pepper and set aside.
100 g Breadcrumbs, ½ tbspn Paprika, ½ tbspn Garlic granules, Salt and pepper to taste
Set out the tofu, sauce and breading so that breading can begin. To do this, pull tofu through the sauce and then place in the breadcrumb mixture until tofu is completely coated. Repeat until all tofu strips are coated.
Heat pan and pour in oil. Put in tofu sticks and fry until crispy on each side.
Arrange on a plate and serve with a portion of sour cream.
Sour Cream, Fried rice, Fresh herbs to taste, Leaf salads
Keep leftovers covered in the fridge for 2-3 days. Best fresh.