Mmm, crunchy tofu sticks. This is a great alternative to fish sticks or chicken nuggets. These are pretty much guilt-free finger food because they’re baked, not fried (although you could fry them, and that would be delicious, no doubt).
crunchy tofu sticks with honey-mustard dipping sauce
15 oz firm tofu, cut into 1-inch wide sticks
panko (Japanese breadcrumbs)
freshly ground black pepper
canola cooking spray
dijon mustard (preferably made with coarsely ground mustard — try Grey Poupon “Country Dijon”)
To make the crunchy tofu sticks:
Cut the tofu into 1-inch wide sticks, like this:
Preheat the oven to 400 degrees.
Prepare a breading station including three components: (1) flour mixed with salt, pepper and paprika; (2) one egg scrambled with a splash of water and pepper and (3) panko breadcrumbs with pepper and paprika. Set up the station with bowls, like this:
To bread the tofu, use tongs to roll each piece in the flour, then the egg (shake off excess) and then the breadcrumbs.
Spray a baking sheet with cooking spray and place it to the right of the breadcrumbs so that it’s handy for depositing the tofu sticks as you bread them.
Arrange the breaded tofu sticks on the baking sheet and spray the tops with cooking spray; this will help create a golden crust. Bake the tofu sticks for 20 minutes at 400 degrees and then finish them under the broiler until they just begin to brown. (I use the oven light to watch what I’m broiling so that I can take the food out the moment it looks perfect. Food goes from perfect to burnt really quickly under the broiler!)
Serve the crunchy tofu sticks with the honey-mustard dipping sauce.
To make the honey-mustard dipping sauce:
Combine equal parts dijon mustard and honey in a bowl. It’s that easy!!