Are pigs flying?
![IMG_6318 IMG_6318](/wp-content/uploads/2012/01/IMG_6318.jpg)
I think pigs are flying.
Wait, maybe tofu is flying.
I know what you are thinking…Ange is eating tofu?
It all started a couple months ago when my friend Sarah treated me to an incredible sweet and sour tofu dish for dinner. A heavenly sweet and sour glaze coated crispy baked tofu all served over steamed vegetables and wild rice. This meal was all I could think about for days! I haven’t tried a lot of tofu because I always thought that tofu bothered my stomach (I tend to have stomach pains after eating tempeh and seitan, for example), however this tofu meal did nothing of the sort. My stomach was fine and my taste buds were smitten!
A few weeks later, I was in the kitchen making a similar recipe…
![IMG_5747 IMG_5747](/wp-content/uploads/2012/01/IMG_5747.jpg)
Then, I made eggplant roll-ups with “ricotta” cheese and was also blown away.
![IMG_5971 IMG_5971](/wp-content/uploads/2012/01/IMG_5971.jpg)
[Both recipes may appear in a hopeful future cookbook, but if not, I will certainly post them!]
This week, I was struck with an idea to make a crispy breaded tofu to pair with sweet potato fries. I was inspired by a cornmeal tofu recipe in Veganomicon. One of the meals Eric always ate in university was chicken fingers and fries so I was curious if I could make a tofu version that he’d enjoy. It was a stretch, but I figured it would be an interesting experiment! You know how I love my kitchen experiments.
![IMG_6295 IMG_6295](/wp-content/uploads/2012/01/IMG_6295.jpg)
Well, lo and behold it worked…and we both inhaled this meal. Dipped in ketchup and served with roasted sweet potato fries, it was easily one of our favourite easy meals in a long time. I seasoned the fries and tofu with a lovely cinnamon/cumin/chili powder blend which went along nicely with sweet potato fries. I never thought I would see the day when we would both inhale tofu.
![IMG_6318-2 IMG_6318-2](/wp-content/uploads/2012/01/IMG_6318-2.jpg)
![Crispy Breaded Tofu Strips and Sweet Potato Fries](https://ohsheglows.com/gs_images/2015/03/IMG_6311-768x768.jpg)
Crispy Breaded Tofu Strips and Sweet Potato Fries
![](https://ohsheglows.com/wp-content/plugins/osg-recipes/images/ornament_long_artichoke.png)
Yield
3 servings
Soak time
20
Prep time
Cook time
Total time
These crispy strips could turn anyone into a believer…even my chicken finger loving husband.
Inspired by cornmeal tofu in Veganomicon
Ingredients
- 1 package firm or extra firm tofu (I use organic, non-GMO, about 350 grams)
- 1/2 cup almond milk (or other milk)
- 1 tbsp cornstarch
- 1/3 cup cornmeal
- 1/2 cup breadcrumbs (use gluten-free if necessary)
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp chili powder
- scant 1/2 tsp kosher salt
- 1/4 tsp cayenne powder (for a kick of heat)
- 1/4 tsp onion powder
- 1 large sweet potato + 1 tsp oil + 1/2 tsp cinnamon + pinch salt + 1/4 tsp cumin
Directions
- Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water.
- Meanwhile, whisk together the milk and cornstarch in a shallow dish. In another bowl, mix together the cornmeal, breadcrumbs, salt, and spices. Set aside. Preheat oven to 400F and grease 2 baking sheets with oil. Slice the potato into fries and then coat with 1 tsp oil, 1/2 tsp cinnamon, 1/4 tsp cumin, and a couple pinches of salt. Lay out on greased baking sheet.
- Slice tofu into 8-9 strips, lengthwise, depending on how thick you want it. With one hand dip the tofu strip into the milk mixture and then into the cornmeal/breadcrumb mixture. Use other hand to sprinkle dry mixture all over the tofu. Coat both sides entirely and then place on baking sheet. Repeat with the rest.
- Bake tofu on middle rack and fries on bottom rack at 400F. Bake for 20 minutes, then flip the tofu and fries, and then bake for another 15-20 minutes until crispy. Remove tofu and broil the fries for a few minutes, watching carefully, until golden and charred in some spots. Remove and serve with ketchup!
![IMG_6310 IMG_6310](/wp-content/uploads/2012/01/IMG_6310.jpg)
The first thing I did was rinse and press the tofu. I put down a couple kitchen towels on the counter, then wrapped the tofu in another towel, added another towel on top, and then stacked heavy cookbooks on top. I let it sit for about 20 minutes. This simply soaks out some of the water in the tofu, allowing for a crispier result.
![IMG_6290 IMG_6290](/wp-content/uploads/2012/01/IMG_6290.jpg)
Meanwhile, I got my sweet potato on! I used 1 large sweet potato, added 1/2 tsp cinnamon, 1/4 tsp cumin, few pinches of salt, and 1 tsp oil. Mix it all together and lay out on a greased baking sheet. Set aside.
![IMG_6298 IMG_6298](/wp-content/uploads/2012/01/IMG_6298.jpg)
After pressing, I sliced the tofu into 9 strips (next time I would probably just do 8 so they are a bit thicker)
![IMG_6292 IMG_6292](/wp-content/uploads/2012/01/IMG_6292.jpg)
![IMG_6296 IMG_6296](/wp-content/uploads/2012/01/IMG_6296.jpg)
Then I dipped the tofu into the milk and cornstarch mixture, followed by the cornmeal/breadcrumb mixture.
![IMG_6295 IMG_6295](/wp-content/uploads/2012/01/IMG_62951.jpg)
Place on a greased baking sheet. Now bake the tofu and sweet potato fries simultaneously (tofu on middle rack, fries on bottom), for 20 minutes at 400F. Now flip everything and bake for another 15-20 minutes. Remove tofu and broil the fries for a few minutes, watching very closely!
Amazing, crispy, addictive tofu strips that were made for dipping in ketchup!
![IMG_6323 IMG_6323](/wp-content/uploads/2012/01/IMG_6323.jpg)
With the leftovers, I chopped up a couple strips and mixed it into a big salad for lunch. It was a great salad topper with a kick of protein. You could also layer these in a sandwich or wrap too.
If you try it out, let me know what you think!
I think my dinner plans for tonight may have just changed! Looks wonderful!
~Emily~
It’s never good to look at your blog when I’m hungry! Everything you make is a masterpiece and all your recipes keep me coming back for more! I can’t wait to try out your Tofu strips!
Thanks Melissa! It makes me hungry too (and I’m usually all out of what Im blogging about!)
Aww, yeah! This sounds like the perfect dinner!
If there’s one thing I can’t get enough of, it’s crispy tofu. I wonder if these would be a hit with children or not? I see bribing my niece and nephew in the near future!
Whenever I make tofu ‘chicken’ strips, I always freeze & defrost my tofu first. It gives the final product a ‘meatier’ texture. Try it! :)
These look interesting! I printed out your recipe and am definitely going to try em sometime soon.
I’ve commented on here a few times before, but I just wanted to tell you that your blog was one of the first I started reading. In fact, it gave me the motivation to start my own (which I literally just started this week!), so thanks for the inspiration!
Thank you Nicole! going to check it out… :)
This looks amazing! Tofu is so versatile and delicious. I love it and I’m going to have to try this meal. :)
P.S. Random question, but what brand of ketchup is that? It looks so thick and yummy!
Oh, I just found the answer from another person who asked the same question. I should’ve read through the comments before I posted. :)
no problem!
I absolutely love the picture of the tofu under all those books. Too funny. And I think there is nothing better than sweet potato fries. I eat sweet potatoes so much, I think I might turn orange soon.
I SOOOO love sweet potato fries! Yummy! :P
oooh yummm I love tofu my boyfriend won’t eat it, I am thinking this is how I will get him to eat it :)
I’ve eaten tofu in just about every shape and form, but I’ve never tried breading it before! This is definitely going to be my dinner tomorrow night! :D
Now that is my kinda meal! I love the idea of breading tofu and I never think to do it. I definitely need to try that!
I’ve tried making sweet potato fries a few times/ways and have never been able to get them crispy in the oven. Did yours come out crispy? I have progressed beyond soggy fries but then they were just rather dehydrated.
I can’t get them crispy either…and I’ve tried every trick in the books! I think the only real way is to fry them…
And that seems a little self-defeating…glad to know I’m not the only one!
hehe maybe for a special splurge!
This looks delicious!! Such a quick and nutritious meal!
SOOO happy to see some tofu love! Obviously I wouldn’t recommend eating it every day, but I do think tofu gets a worse rap than it should. As long as it’s organic, I have no problem with eating it a couple times a week.
If you want your tofu to be even firmer (assuming you buy extra firm already), try freezing it. It makes it easier to press the water out, as freezing it draws the water out. Though I would still press it for 20 minutes. If I don’t freeze it, I usually press it for longer.
Lastly, I’m really surprised that tempeh gave you an upset stomach. It’s even easier to digest since it is fermented, and truly the best way to eat soy. Maybe you can brave it, and try it again one day.
Can’t wait for the cookbook! It will be a hit!
hope you enjoy it Emily!
this looks awesome! cant wait to use it once im back at school bc its easy, i just got hooked on tofu a few months ago after avoiding it for so long and i loveee it! so versatile
These sound awesome! I’m a big fan of tofu in all forms (even raw!) and I’m always looking for new ways to prepare it. My go-to method is to bake it in a little bit of olive oil, braggs, maple syrup, and garlic. I think the key is pressing out as much water as possible to create that perfectly crispy, chewy texture. Can’t wait to give your recipe a try!
What a fantastic idea!! Chicken strips is one thing that I miss since I stopped eating meat – I will definitely give this a try, although I’m not sure if my husband will be into it!