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A great twist on fish fingers, these tofu fingers are seriously tasty with a satisfying crunch.
400g smoked tofu (2 x 100g pieces each) patted really dry in kitchen towel
2 tbsp brown miso paste
6 tbsp cornflour
4 medium eggs
300g Panko breadcrumbs
50mls any oil
To Serve, any or all of these:
Wraps, white bread, soft salted butter, thinly sliced tomato, finely shredded Iceberg lettuce, mayonnaise, ketchup, Siracha.
Spoon a little miso sauce over each of the pieces of tofu, then a little ground pepper.
Dust each one lightly in cornflour and remove any excess.
Dip or brush each piece of tofu with beaten egg and coat in the breadcrumbs, press down well and chill well.
Heat the oil in a non-stick frying pan and fry the fingers gently for 2-3 minutes on each side.
I don’t add any extra salt, as you have sauces to compensate.
Prepare your bread or wrap to your specification.
Add the fingers and eat.