|BEST OF SACRAMENTO GOODIE BAG SPECIAL SECTIONS NEWSLETTERS RESTAURANTS WINE LOCAL EATS MASTERS CLUB 2017|
To ensure you have the crispiest fries possible, be sure to blot out as much moisture from the tofu as you possibly can. Too much moisture = soggy fries, and we don’t want that!
1 8 oz. block of extra firm tofu
1 cup panko crumbs
1/4 teaspoon sea salt
1/4 teaspoon granulated garlic
1/8 teaspoon ground cayenne pepper (optional, for your super spicy food lovers)
1 egg, lightly beaten
For the Sriracha Ketchup
1/2 cup ketchup
2 tablespoons Sriracha sauce (give or take a few drops)
1. Preheat the oven to 375°. Prepare the Sriracha ketchup by mixing the ingredients together until completely combined. Check for flavoring and adjust according to taste. Set aside.
2. Prepare a cookie sheet with parchment paper or cooking spray and set aside. Cut the tofu into “fries” of about 1/2″ thick (unless you want them thicker, which is just fine). Carefully wrap the tofu fries in a couple of paper towels, then set a plate, pan or cutting board on top to weigh them down. Allow the tofu to sit like that for about 10-15 minutes, until most of the moisture is absorbed into the paper towels. Unwrap and set aside.
3. In a medium bowl, mix the panko crumbs, salt and garlic until well combined. Set up your “assembly line” with the egg mixture at the beginning, followed by the panko mixture. Dip the tofu sticks in the egg mixture then transfer to the panko crumbs, coating the fries on all sides until completely covered. Place on the prepared baking sheet and repeat with the rest of the tofu.
4. Bake the fries for about 10 minutes on each side, until golden brown and crispy. Allow to cool for a few minutes before handling. Serve with sriracha ketchup and enjoy!
For more Poor Girl Eats Well recipes, visit www.poorgirleatswell.com.