I love how versatile tofu can be, it’s great at taking on different flavours so as long as you make up a decent marinade, you’ll have good tofu. This is how I make my version of vegan “fish” fingers, you can cut the tofu into smaller slices for fish fingers like I did, or cut them into larger pieces to give more of an impression of fish fillets.
I drained 200g/7oz of tofu (enough for two servings) and then pressed it for around 45 minutes to remove the excess water. For the marinate I used the following;
- One spring onion, diced
- One large clove of garlic, finely diced
- One sheet of nori (roasted seaweed), finely chopped
- The juice of one lemon
- One teaspoon of dried dill
- One teaspoon of dried parsley
- ½ teaspoon of salt
- ½ teaspoon pepper
- Two tablespoons of water
I added a little of the marinade to an air tight container (just enough to coat the bottom) and layered slices of tofu with spoonfuls of marinade until everything was coated. You’ll want to refrigerate the tofu for at least 30 minutes, I left mine in the fridge overnight.
When you come to cook the tofu, discard the marinade and dredge each piece of tofu in plain flour (seasoned with salt and black pepper), before dipping into unsweetened non-dairy milk, and finally coating in breadcrumbs.
Heat some oil or vegan margarine in a pan over a medium heat and carefully add the tofu. Fry the tofu for about five minutes on each side until fully cooked and golden brown, take care when turning, you don’t want to break the tofu fingers.
Before serving, allow the tofu to drain on a kitchen roll lined plate to remove excess oil. I served mine with chunky potato chips and mushy peas.
Bye for now 🙂