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Crispy Tofu Fingers

by on March 16, 2012 · 21 comments

*Calling all kids and kids-at-heart!*

We’ve been buying more tofu lately. We only grab the organic one’s, but even with that, we’ve found that tofu is a little easier on our wallets than buying chicken, pork or beef.

Over the last few months, we’ve been experimenting with ways to make that big block of white tofu exciting. I think this recipe is our favorite so far!

It’s fun, extra crispy and tastes delicious! Bonus: it can totally be gluten free!

Five Steps to Crispy Tofu

Pat the Tofu Dry – Start with “extra firm” or “firm” tofu then cut them into 1-inch by 3-inch fingers. Place them in one single layer on top of a few paper towels or a clean dish cloth. Then, cover with more paper towels or another clean dish cloth and a plate. This weighs the tofu down a bit and helps dry it out some. You’ll want to leave the tofu for about 15 minutes.

Lay tofu on top of an absorbent cloth/towel and weigh down then cover with another cloth/ towel. Leave for 15 minutes so excess moisture is absorbed.

Roll in Flour – We used almond flour (finely ground almonds) mixed with some garlic powder, salt and pepper. However, you could substitute regular flour if that is all you have, but by doing this, the recipe will no longer be gluten free.

Dip in Beaten Egg

Roll in Crushed Rice Cereal – We used Chex Rice cereal for this – it’s crispy and is actually labeled gluten free!

Cook – Place the fingers into some hot oil. Brown all sides of the fingers (about 30 seconds on each side).

How to Eat Crispy Tofu Fingers

The options are endless for what you can dip these little guys in. Dip ‘em in ketchup or get a little fancy and dip ‘em in some sweet Asian chili sauce found in the international aisle of the grocery store. Oh, barbeque sauce would totally work, too!

See how crispy they are? We just love ‘em!

4.5 from 6 reviews
Crispy Tofu Fingers
 
Prep time
Cook time
Total time
 
Tofu is dredged in almond flour, dipped in egg then rolled in crushed rice cereal and fried for crispy, crunchy tofu fingers. When choosing the tofu, look for organic "extra firm" or "firm" tofu.

Serve tofu fingers alongside ketchup, barbeque sauce, creamy salad dressing or sweet Asian chili sauce.

In this recipe, we use almond flour, which is finely ground almonds. You could substitute this for all-purpose flour, however, the recipe would no longer be considered gluten free.
Created By:
Yield: 4
You Will Need
  • 1 (12-14 ounce) package Tofu, extra firm
  • 3 tablespoons vegetable oil
  • 3/4 cup almond flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 eggs, beaten
  • 1 1/4 cup crushed rice Chex rice cereal
  • dipping sauce (ketchup, creamy salad dressing or sweet Asian chili sauce)
Directions
  1. Cut tofu into 1-inch x 1-inch x 3-inch fingers. Arrange in one layer onto a few paper towels or a clean dish towel. Then, cover with more paper towels or another clean dish towel. Place a plate on top in order to weigh down the tofu, releasing some of it's liquid. Leave alone for 15 minutes.
  2. Set up a breading station: Mix almond flour, garlic powder, salt and pepper in a small bowl. Add beaten egg to another small bowl and the crushed rice cereal to a third small bowl.
  3. To coat tofu fingers, lightly coat in seasoned almond flour, dip in egg then roll in crushed cereal, turning to coat all sides. Repeat this for all tofu fingers.
  4. Heat oil in large frying pan over medium high heat. Add tofu, 4-5 fingers at a time and cook 30 seconds to 1 minute on each side until golden brown. Transfer to a plate lined with a paper towel or a clean dish cloth. Serve with your favorite dipping sauce.

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About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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21 Comments

1 CJ @ Morsels of Life March 17, 2012 at 1:43 pm

These look like a fun and easy way to get more tofu into our diet!

Reply

2 Cassie March 17, 2012 at 10:08 pm

They look great! I am not a tofu person but I’ve been trying to find reasons to start and these look like a great reason! Tofu generally takes on the taste of whatever they’re cooked in, so what do these tofu fingers take on the flavor of?

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3 Adam March 18, 2012 at 11:50 am

The breading is nutty in flavor (from the almond flour and cereal). We also use salt, pepper and garlic powder. They really do taste similar to a chicken nugget. Also, the sauce you dip the fingers in add a lot of flavor.

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4 Javelin Warrior March 23, 2012 at 12:50 am

Love these tofu sticks – this is the most appetizing take I’ve seen on tofu so far and what a fantastic crunch you’ve achieved… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…

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5 Joanne March 23, 2012 at 4:04 pm

thanks! so happy you liked them and thank you for sharing!

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6 Connie March 25, 2012 at 1:39 am

Is there a way to make a baked version of this too? *_* Cause this is an awesome idea and the idea of eating healthier while cheaper pulls at my heartstrings like no other XD

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7 Joanne March 26, 2012 at 11:06 am

Hi Connie — We definitely think so! Place the cereal-coated tofu on a cookie sheet that has been sprayed lightly with non-stick cooking spray then bake in a 400 degree oven for 8-10 minutes, flip tofu, then bake another 8-1010 or until golden and crispy.

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8 Fahad Khan (@PharaohKhan) April 4, 2012 at 5:25 pm

Oh my,these look so yummy!I just saw the picture on top and I knew I had to go through the recipe!
I love tofu,more because it is one of the best sources of protein/so healthy!Kids will love these,I am sure!
Thank you for sharing!:-)

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9 JulieD April 23, 2012 at 12:05 pm

I love this!! I’m obsessed with tofu…this is going on my tofu pinterest board and I’m definitely trying it soon!

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10 T October 13, 2012 at 1:36 pm

Made this last night. We didn’t have Chex, so we substituted Corn Flakes. I told my son they were fish sticks until he agreed they were good and then told him the truth. It was amazing and we were in fact “still talking about it hours after finishing.” We all loved it! Thank you for sharing.

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11 Joanne October 18, 2012 at 12:28 pm

Yay! Love that you came back and let us know. We’re so happy you and your son liked it!

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12 Stephanie November 26, 2012 at 9:33 pm

I tried this recipe and it was AMAZINGLY good. The entire family asked for more ;-) Thanks for sharing. You can see the result here: http://stephjoueauchef.blogspot.ca/2012/11/doigts-de-tofu-croustillants-sans-gluten.html
Take care, Steph

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13 Lauren January 29, 2013 at 8:44 pm

Made these tonight without the cereal – they still came out great! Dipped them in Rao’s homemade marinara sauce and the family loved it!

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14 Maggie March 21, 2013 at 4:52 pm

These look INCREDIBLE. I am going to try them for dinner tonight. Do you have other gluten/dairy free recipes?

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15 Kellie October 2, 2013 at 8:19 pm

This was easy and GREAT. My non tofu family enjoyed :-)

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16 michelle December 4, 2013 at 6:08 pm

these were great! I used a gluten free pancake blend by true roots, and crushed rice crispies.They were really good!

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17 Jojo January 29, 2014 at 8:33 am

I made these last night and they were really good. I didn’t have all the seasonings, but they tasted amazing. My omni partner said they tasted like fish sticks. Also, I used panko bread crumbs instead of the chex mix and Ener-G egg replacer instead of eggs since I am vegan. I will be making these again. Thanks!

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18 amy February 17, 2014 at 7:14 pm

Want to try these but what can I replace the eggs and egg based cereals with? Resently found out my 3 year old is allergic to eggs and milk. And this will be our first time cooking and eating Tufu.

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19 Joanne February 20, 2014 at 10:58 am

You could try using a bbq sauce or mustard in place of the eggs (we have only done this with chicken in our kitchen, but it worked well for us). As far as cereals — you could try panko breadcrumbs?

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20 Jacq March 9, 2014 at 10:40 pm

Yum! Mine tasted a bit like fish sticks, so I tried them w a little apple cider vinegar then tartar sauce. With a bun, tartar sauce, and lettuce, might make a good substitute for a homemade “filet-o-fish”!

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21 Joanne March 17, 2014 at 4:28 pm

Sounds great!

Reply

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