Saturday, May 17, 2008

Crispy Tofu Fishy Sticks

Here's another recipe of the vegan comfort food variety. I was living just fine without fish sticks since I went vegan, but I really enjoyed these little faux fish sticks. They're extra firm tofu on the inside, with a nummy, cruncy cornmeal breading. The breading has a hint of seafood flavor thanks to a crushed sheet of nori, and the tartar sauce is a perfect match for the traditional version. Score another one for the vegans.
Crispy Tofu Fishy Sticks
1 14 oz. package extra firm tofu (frozen, thawed, and pressed to drain extra water)*
2/3 cup unsweetened soymilk
1 tbsp. arrowroot or corn starch

2/3 cup cornmeal
1/4 cup all-purpose flour
1 sheet toasted nori, crushed to fine flakes (other sea vegetable powders or flakes, like dulse, would work fine too)
1 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. paprika

Tartar sauce:
1/2 cup vegan mayonnaise
1 heaping tablespoon sweet pickle relish (mine was made by my Mom and canned last fall...just perfect for this)
Juice of one key lime (about a tablespoon)

Preheat oven to 375 F
1. Cut the thawed and drained tofu block into fish-stick sized pieces.

2. Mix soymilk and starch in a shallow bowl. Mix breading ingredients in a separate shallow bowl. Mix tartar sauce ingredients in another bowl.

3. Dip fishy stick tofu pieces, one by one, into soymilk mixture, then into breading mixture. Shake off excess breading, and arrange on a baking sheet so they're not touching. Bake for about 25-30 minutes.

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