Fried Tofu Sticks

Makes 24
  • 1/2 cup dried bread crumbs
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 16 ounces soft or firm tofu
  • 1 1/2 cups canola oil
  • 1/2 cup olive oil
  • 2 large eggs, beaten
  • Honey Mustard (see recipe below)
  • Honey Mustard
  • 3/4 cup firm silken tofu
  • 1/2 cup Dijon mustard
  • 2 tablespoons wildflower honey
  • 2 tablespoons light brown sugar
  • 2 teaspoons fresh lime juice
  • 2 teaspoons distilled white vinegar
  • 2 tablespoon dry mustard
  • 1/4 teaspoon salt
  • Toast the bread crumbs in a dry skillet over medium heat, stirring often until they are golden brown, about 5 minutes. Transfer to a bowl and let cool to room temperature, about 20 minutes. Mix in the oregano, thyme, salt and pepper.

  • Cut the block of tofu horizontally in half. Then cut it in half the long way. Make 5 cuts perpendicular to the long cut, creating 24 pieces. Cover a sheet pan with paper towels. Place the tofu in one layer on the towels. Blot the tofu, pressing it gently with additional towels to remove excess moisture.

  • Heat the oil in a deep skillet to 375 degrees F. Cover a second baking sheet with more paper towels. Place the beaten eggs in a wide, shallow dish.

  • Dip the tofu in the egg. Dredge the pieces in the bread crumb mixture until completely coated. Slip the breaded tofu into the hot oil, 3 or 4 pieces at a time. Fry until golden brown, 2 to 3 minutes. Remove from pan using a slotted spoon. Drain on paper towels.

  • Serve immediately, accompanied by the Honey Mustard for dipping. Or, let the sticks cool and arrange them in a single layer on a baking sheet. Cover with foil and refrigerate for up to 4 hours. Before serving, recrisp by baking in a 350 degree F oven for about 12 minutes.

  • Puree the tofu in a food processor. Add the mustard, honey, sugar, lemon juice, vinegar, dry mustard, and salt. Process until well blended. The finished dipping sauce will have the texture of runny mayonnaise.

  • Turn the sauce into a container, cover, and refrigerate until chilled, at least 2 hours. This gives the ingredients time to meld and their flavors to develop. Chilling thickens the sauce to a spreadable texture. Stirring brings it back to the texture of a dip or a thick sauce. (This condiment will keep for up to 1 week, tightly covered and refrigerated.)

  • Makes 1 1/2 cups

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