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You are here: Home / Recipes / Crispy Tofu Sticks

May 18, 2016

Crispy Tofu Sticks

Foodblog (7 of 10)

I promised you all this simple tofu recipe! It’s super cheap (yay tofu!), relatively easy and quite delicious! Panko is such a great ingredient and so is tofu – both are so versatile.

Foodblog (8 of 10)

You can adjust the seasonings to taste in this recipe. I used an herby seasoned salt, but any kind of herbs and spices combo that you fancy would do.

Mazen first had these at Matt’s house, and when Matt reported that Mazen had loved his “tofu cheese sticks”, I made them for him again the next week. While he didn’t love them as much when I made them (he always eats better for Matt!) he still liked them and ate a few. We are sloooowwwwly emerging out of the super-picky toddler stage. One day at a time!

Foodblog (1 of 1) this !

Here’s the general gist of the recipe:

Foodblog (1 of 10)

Slice the drained and dried tofu into strips, like French fries:

Foodblog (3 of 10)

Then dip the strips in egg and then panko mix to coat.

Foodblog (2 of 10)

Coat the bottom of a pan in safflower oil and then panfry the sticks until they are golden brown, (about 5 minutes per side.)

Foodblog (4 of 10)

Foodblog (5 of 10)

Serve plain with ketchup (or tartar sauce! Or a yogurt dipping sauce! Or any other kind of sauce!) or over a salad with some pimento cheese, like I did : )

Foodblog (10 of 10)

Print Pin

Crispy Tofu Sticks

Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 2 Servings
Author Kath Younger

Ingredients

  • 1 block extra firm tofu
  • ~2 cups plain panko
  • 2 eggs beat
  • 1 tsp each of salt and herbs to taste!
  • Enough safflower oil to cover the pan

Instructions

  • Slice tofu into half-inch sticks.
  • Beat eggs in a shallow bowl.
  • Combine panko, salt and a few teaspoons of herbs of your choice in another bowl.
  • Heat enough safflower oil to cover the bottom of a pan to medium-high heat.
  • Dip tofu sticks in egg and then roll in panko.
  • Fry in oil until golden brown.

Crispy Tofu Sticks

Filed Under: Recipes

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Comments

  1. Sarah @ BucketListTummy says

    May 18, 2016 at 8:22 am

    These look so easy with the minimal ingredients. I am in a huge tofu phase, but I like it most when it’s crispy!

    Reply
  2. cara says

    May 18, 2016 at 8:57 am

    Oh my these look so yummy! Definitely going to give these a try!

    Reply
  3. Jane says

    May 18, 2016 at 10:19 am

    I love Mazen’s face in that picture! I’m not sure he is so keen on eating it. Looks like what my boys would look like when I gave them something unfamiliar. So funny!

    Reply
  4. Erin @ Her Heartland Soul says

    May 18, 2016 at 12:09 pm

    Mmm I love tofu!

    Reply
  5. Mary says

    May 18, 2016 at 1:01 pm

    These look great! I’ve been looking for a good seasoned salt, did you make your own or was yours purchased? Any recommendations?

    Reply
    • KathEats says

      May 18, 2016 at 3:01 pm

      I am still using up some Peg’s Salt I was gifted a while back, so hers is preseasoned.

      Reply
      • Sarah says

        May 18, 2016 at 3:44 pm

        Oh my goodness I LOVE Peg’s Salt!!! And she is just the sweetest lady ever, her customer service is the best and her seasoned salt is so delicious. What a great gift!!

        Reply
    • emily s. says

      May 18, 2016 at 3:11 pm

      4S salt by Penzey’s Spices is our go-to around here! They usually have great deals online & all of their product is wonderful quality (I love the Brady Street Cheese Sprinkle too). Always have an extra 4S on hand so I never run out.

      Reply
  6. Amanda says

    May 18, 2016 at 1:26 pm

    These look so delicious! I am definitely going to make these soon. I am always looking for fun and new ways to make tofu. Thank you so much for sharing!

    Reply
  7. Beth says

    May 18, 2016 at 1:31 pm

    Yum! For years, I’ve been making a version with nutritional yeast and mix up the seasonings. I always bake mine and flip during cooking to get crispy on all sides. I’ve also make them with tempeh with great results. Mustard is a great binder to replace the egg and add flavor.

    Reply
  8. Sara says

    May 18, 2016 at 7:01 pm

    I may get my husband to eat tofu if I serve it like this!

    Reply
  9. Debra Rogers says

    May 19, 2016 at 8:28 am

    I can’t wait to try these with my kids! They are picky eaters but love mozzarella sticks and chicken fingers but I’m moving us all towards more vegetarian lifestyles so I want to see how my kids like these. Thanks for sharing!

    Reply
  10. Sabrina! says

    May 19, 2016 at 6:58 pm

    Do you remove excess water from the tofu by wrapping it and pressing it?

    Reply
    • KathEats says

      May 20, 2016 at 7:46 am

      I never bother! just make sure it’s really dry first by patting with a towel

      Reply
  11. Jenny says

    June 27, 2016 at 11:55 am

    I’m new to tofu (like only cooked with it a handful of times), and each time they usually say to press the water out with a paper towel and a heavy pot. Do you do that? Or just drain the water out of the packaging and go? Thanks! Looks super yummy, can’t wait to try it

    Reply
    • KathEats says

      June 27, 2016 at 12:25 pm

      I just pat it dry with clean towels and press out what i can in 2 minutes

      Reply
      • Jenny says

        June 27, 2016 at 1:01 pm

        Thanks!!!

        Reply
  12. Misskey says

    July 11, 2016 at 9:20 pm

    These were really bland–the tofu itself didn’t get crispy. I think that’s the key to making tofu taste good. It looked nice though!

    Reply
  13. Jennifer says

    August 14, 2017 at 2:32 pm

    Does anyone know what can be used in place of the eggs?

    Reply
    • KathEats says

      August 14, 2017 at 2:42 pm

      Maybe try a flax egg?

      Reply
      • Jennifer says

        August 15, 2017 at 5:19 pm

        Thank you for replying so quickly! I’ve never heard of a flax egg; I shall investigate. Thank you, again.

        Reply

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    hi! Im Kath.

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