Crispy tofu sticks with maple mustard dip
Crispy tofu sticks with maple mustard dip
Instead of panko why not try pea crumbs for breading. They crisp up nicely, taste good and add protein to your dish. When you pair it with this yummy dipping sauce, it feels a little like fast-food.
Yields: 2 servings
Ingredient
1 block extra firm tofu – frozen, thawed, then pressed
¼ cup tapioca powder
3 flax eggs – 3 tablespoons ground flax and 9 tablespoons water
¼ cup pea crumbs
¼ teaspoon salt
⅛ teaspoon pepper
Coconut oil for frying
Maple mustard dip
2 tablespoons yellow mustard
2 tablespoons maple syrup
2 tablespoons canned coconut milk – solids only
1 tablespoon hot grainy mustard – storebought or homemade
1 tablespoon apple cider vinegar
⅛ teaspoon salt
Pinch of black pepper
Steps
I usually buy the three pack of organic firm tofu from Costco. I throw one in the freezer for recipes like this which benefit from the chewier texture that comes with freezing.
To make the recipe, thaw the frozen tofu. Then wrap it in a clean tea towel and press it with something heavy on top. I let it sit for a couple of hours to extract as much moisture as possible.
Cut the block into 10 equal pieces. Heat a large frying pan to medium high on the stove top.
Put tapioca, salt and pepper in one bowl. Flax eggs in second bowl and pea crumbs in third bowl.
Coat the tofu sticks in the tapioca, then the flax eggs, then the pea crumbs. Place the coated tofu in a hot skillet with coconut oil. Brown all four sides.
While the tofu is cooking combine the dip ingredients. Stir until smooth and creamy.
Serve the tofu sticks hot. They are best eaten fresh, otherwise they lose their crispness.
Any extra dip can be used as a salad dressing. I just add a little water to make it more pourable.
