Kid-Friendly: Crispy Tofu Sticks
Votes: 12
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This tofu appetizer is tender on the inside and incredibly crispy on the outside, just like deep-fried, but it's prepared in a less harmful way—in the oven. Even a schoolchild can handle this recipe. Let them create this authentic appetizer for a friendly party, but don't leave them unsupervised. While the tofu is baking, you can prepare a wonderful dipping sauce with apricot jam and Asian chili sauce. Simply combine all the ingredients for the dipping sauce, heat them in a pan, and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 blocks of extra-firm tofu, 400g each
- 2/3 cup cornstarch
- 3 large eggs
- 2 tbsp. panko breadcrumbs
- 1 teaspoon of vegetable oil
- 2 tsp grated fresh ginger
- 1 teaspoon grated garlic
- 0.5 cup apricot jam
- 1 tsp. dark sesame oil
- 1 teaspoon apple cider vinegar
- 0.5 - 1 tsp Asian chili sauce
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Recipes with similar ingredients: tofu, chili sauce, Apricot jam, panko breadcrumbs, eggs, starch
Cooking the dish according to the recipe:
- Preheat oven to 220°C and generously spray a rimmed baking sheet with cooking spray.
- Remove the tofu from its packaging and drain. Cut one block in half crosswise, cut each half in half crosswise, then cut each half in half again, leaving a total of 8 slices measuring 8 x 4.5 x 1 cm. Place the tofu slices on two paper towels and pat dry with two more paper towels, gently pressing out as much moisture as possible. Sprinkle the tofu evenly with 1 teaspoon of salt and set aside.
- Place cornstarch on a plate. Crack the egg into a shallow bowl, add 1 teaspoon of salt and a pinch of ground black pepper, and beat with a fork until smooth. Combine the breadcrumbs, 1 teaspoon of salt, and a pinch of freshly ground black pepper in another shallow bowl. Arrange the tofu, cornstarch, egg mixture, breadcrumbs, and prepared baking sheet in a row.
- Working with 1-2 pieces of tofu at a time, coat them in cornstarch, shaking off any excess. Dip them in egg wash to coat completely. Then roll them in breadcrumbs, pressing them gently into the surface of the tofu. Spread the prepared tofu evenly on the baking sheet. Generously spray the surface of the tofu with cooking spray. Bake until golden brown, 30-35 minutes, rotating the baking sheet halfway through.
- Meanwhile, heat the vegetable oil in a small nonstick skillet over medium heat. Add the ginger and garlic and cook, stirring constantly, until lightly golden and fragrant, about 1 minute. Reduce the heat to low, stir in the jam, sesame oil, vinegar, and chili sauce, and heat through, about 1 minute. Season the sauce with 1/2 teaspoon of salt, transfer to a serving bowl, and serve with the tofu for dipping.
Note
Don't leave your child unsupervised in the kitchen. Limit them to tasks that are age-appropriate..
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