Crispy Pan Fried Tofu Fingers Recipe

How to cook tofu that everyone will love — even the kids! Jump to the Crispy Pan Fried Tofu Fingers Recipe or read on to see our tips for making it.

Crispy Pan Fried Tofu Fingers Recipe

We’ve been buying more tofu lately and have 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! This can easily be made gluten-free and is the perfect tofu recipe for kids.

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How to Cook Tofu Everyone Will Love

We like tofu, but not everyone is as much of a fan. Here’s how we make tofu everyone will love:

How to Cook Tofu Everyone Will Love

Extra firm or firm tofu is best for this recipe. Start by getting it as dry as you can. To do this, cut it into fingers, and then place in one single layer on top of a few paper towels or a clean dish cloth. Cover with more paper towels and weigh it down with a plate. Leave the tofu for about 15 minutes.

Three Step Breading Process

Then it’s on to breading. We use a three-step process. First, roll the tofu in seasoned flour — we use almond flour, but any flour will do. Next, dip into beaten egg, and then roll in crushed rice cereal (we used Chex).

Getting crispy

When it’s time to cook, heat a skillet with oil and brown on all sides. Then serve with your favorite dipping sauce.

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Recipe updated, originally posted March 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Crispy Pan Fried Tofu Fingers Recipe

  • PREP
  • COOK
  • TOTAL

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. 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.

Makes approximately 4 servings

You Will Need

1 (12 to 14 ounce) package extra firm tofu

3 tablespoons vegetable oil

3/4 cup almond flour

1/2 teaspoon garlic powder

Sea salt and fresh ground black pepper

2 large eggs

3 cups Gluten-Free Chex Rice Cereal, crushed

Dipping sauce such as ketchup, ranch or sweet Asian chili sauce, see our homemade ketchup recipe

Directions

    Cut tofu into 1-inch-by-3-inch fingers. Arrange in one layer onto a few paper towels or clean dish towel. Cover with more paper towels or another clean dish towel. Place a plate on top to weigh down the tofu, releasing some of it’s liquid. Leave alone for 15 minutes.

    Set up a breading station: Mix almond flour, garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground pepper on a plate. Add egg to a bowl and beat well. On another plate, mix the crushed cereal with another pinch of salt and a few grinds of black pepper.

    Dip each tofu finger into the seasoned flour then into the egg and finally into the crushed cereal so they are well coated on all sides.

    Heat oil in a large skillet pan over medium-high heat. Add the tofu, 4 to 5 fingers at a time and cook until golden brown, 30 seconds to 1 minute on each side. Transfer to a plate lined with a paper towel or clean dish cloth. Serve with your favorite dipping sauce.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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24 comments… Leave a Comment
  • Mari August 16, 2015, 11:14 am

    These were good! I just needed to season them better. Will make b them again.

    Reply
  • Valerie August 3, 2015, 11:00 pm

    OMGOODNESS! These were delicious! I used unsweetened almond milk instead of eggs. They were so good there were no leftovers! Dips we used: Sweet and sour sauce and sriracha sauce!

    Reply
  • Alli March 1, 2015, 10:26 pm

    These are amazing! I made them tonight with gluten free flour and gluten free Panko crumbs and my husband (who doesn’t like tofu) gobbled most of them up before I could even get them on my toddler’s tray! Thanks for the easy and delicious recipe!

    Reply
  • Johanna February 21, 2015, 2:35 pm

    Made these today, but with a mix of chia seeds, dried bread crumbs and rye cereal instead of rice cereal, they turned out great!

    Reply
  • Jacq March 9, 2014, 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”!

    Reply
    • Joanne March 17, 2014, 4:28 pm

      Sounds great!

      Reply
  • amy February 17, 2014, 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.

    Reply
    • Joanne February 20, 2014, 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?

      Reply
  • Jojo January 29, 2014, 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!

    Reply
  • michelle December 4, 2013, 6:08 pm

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

    Reply

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