I keep experimenting with tofu. This time I really wanted to make it in a tasty way, so I studied an old book I brought back from London called “The Tofu Cookbook” by Leah Leneman, which is full of recipes and tips for using tofu. I was looking for a vegan recipe suitable for people with celiac disease, so gluten-free.
Reading the book I was struck by a tip the author gave in her “tofu cutlet” recipe. She recommended freezing the tofu in slices and then thawing it so the tofu becomes firmer. I tried it and it really works: the tofu changes texture and becomes firmer. It’s not necessary, but I found it very useful also to preserve half a block, since a whole block of tofu is too large for one meal for me.
In the end I decided to try the book’s tofu cutlets but I changed the recipe a bit. The author seasoned the tofu with soy sauce, while I wanted to recreate the look of the famous captain’s fish sticks. So I used various spices and soy milk, and of course I used cornmeal instead of plain wheat flour. What a taste! They’re really delicious and fun to try even with kids. Let’s see how I made them.
You can find other tofu recipes here:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 7 pieces
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 4.6 oz tofu, medium firm (firm type, weighed after pressing)
- 1 tsp extra virgin olive oil (measuring teaspoon)
- 3 tbsp cornmeal (you will actually use only about 2 tbsp)
- 2 tbsp soy milk (unsweetened; you'll actually use about 1 1/3 tbsp)
- 1 tsp salt
- 1 tsp garlic powder
- Half tsp sweet paprika
- Half tsp turmeric powder
- Total points = 7 WW points
- Points per stick = 1 WW point
Tools
- Reusable Bags
- Frying Pan
- Parchment Paper
Steps
First, the evening before I sliced the tofu — I got 7 slices — wrapped each slice in parchment paper, placed them in a bag and put them in the freezer. In the morning I let them thaw at room temperature and then I put the slices between two sheets of kitchen paper and pressed them a little to remove excess water.
This freezing step isn’t necessary, but it dries the tofu very well and its texture changes: it becomes less soft and firmer when you bite it.
Take 2 small plates: put the soy milk in one and the cornmeal mixed with salt and spices in the other.
Mix the cornmeal and spices well so there are no lumps. Dip the tofu slices one at a time into the soy milk and then coat them on all sides in the cornmeal-spice mix. Place them on another plate as they are ready.
As you can see, even though I used plenty of milk and cornmeal, some will remain on the plates — that leftover is not counted. If you start with less milk and flour it will be hard to coat properly, so accept that a bit will be left over.
Once all the tofu sticks are ready, put them in the fridge for about half an hour: the coating will firm up and they’ll be easier to cook.
Heat a nonstick pan with a teaspoon of oil so the bottom is just lightly greased. Place the sticks in the pan and cook over medium heat for 2 to 3 minutes.
Turn them gently and cook for another couple of minutes. The sticks will become more golden and will be ready in under 10 minutes. Place them on a sheet of kitchen paper to absorb excess moisture.
And here are our crispy tofu sticks ready — an absolute delight: from bland, the tofu suddenly became so flavorful. I served them with diced vegetables and a small cup of Yogurt Sauce (the cumin one) — really tasty.
And the color is really inviting. The idea of the turmeric was clever: together with the cornmeal it makes the sticks look fried even though there is only a teaspoon of oil.
I found them even tastier once cold, so I think they’re also great to take to work or on a trip.
As you can see, I’m thrilled — I found a way to make a vegan, gluten-free recipe that is light and nutritious, and also tasty and fun! I look forward to your feedback here in the comments.
Enjoy your meal!
by Giovanna Buono
Storage
These sticks keep well for 3–4 days in the fridge. They can be frozen and then reheated once thawed.
