We had some leftover tofu in the fridge, which was calling to be made before spoiling. Hence, tofu fingers were born. They were an instant success, and my son could not get enough of them. They are pretty straightforward to make.
Breaded Crispy Tofu Fingers
3 Tbsp. bread crumbs
1 Tbsp. flour
1 Tbsp. nutritional yeast flakes
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. black pepper
2-3 Tbsp. cooking oil
16 oz. fresh firm tofu (not Silken)
First press water out of tofu by putting it onto a plate and stacking another on top of the tofu upside down. Leave for 3-5 minutes for water to drain out, and pour off water when done. Cut the tofu into slabs about 1/4-1/2 inch thick. Next slice into three parts (see picture below).
Add 1-2 Tablespoons of oil into the pan and turn onto medium heat. Next, mix all of the dry ingredients into a container, which tofu fits into easily, one tofu finger at a time. Lay the strip down on top of the breading mix. Do not shake it up, but cover it fully using a spoon (see below).
Once you have it covered, gently lift it out of the breading, letting the excess fall off. Lay it into heated pan, and then repeat until all tofu fingers are breaded. Fry on medium until golden brown on each side (about 4-5 minutes per side). I lightly sprayed them with oil before flipping the first time.
Remove from pan and serve hot. It pairs nicely with sweet and sour sauce. Enjoy!