Sort of like a take on Fish Sticks or Chicken Fingers but with Tofu. I have to admit that I am not a HUGE Tofu fan. I use it but rarely super impressed. I did like these though but you really do need a good condiment for them. I like Homemade mustard or Siracha Sauce to spice things up.

As usual with Tofu you will want to Squeeze it for a couple of hours first. Though tempted I have never bought a Tofu Press so I do the DIY method. Lay down some paper towels on a plate and set the Tofu on it. Put another plate on top and then put a can of 29 oz crushed tomatoes on top until a lot of liquid has been squeezed out. (About 1-2 hrs).

Stuff You Need to make it:

2 16-oz. blocks firm or extra-firm tofu, drained
½ cup cornstarch
½ cup flaxseed meal, optional
1 cup unsweetened soymilk or rice milk
2 cups panko breadcrumbs
¼ cup all-purpose flour
½ tsp. paprika
½ tsp. dried sage
¼ tsp. garlic powder or granulated garlic
¼ tsp. dried ginger
¼ tsp. onion powder
¼ tsp. ground black pepper

1 | If using firm tofu, wrap block in a soft, clean dish towel, and press between two heavy cutting boards 30 minutes to squeeze out excess moisture (unnecessary if using extra-firm tofu). Cut each tofu block into 16 fingers.

2 | Preheat oven to 350°F. Coat two baking sheets with cooking spray.

3 | Place cornstarch and flaxseed meal (if using) in shallow bowl, and gradually stir in soymilk. Set aside.

4 | Combine panko and all remaining ingredients in second shallow bowl.

5 | Dip tofu fingers first in soymilk mixture, then in panko mixture, coating all sides. Place on prepared baking sheets.

6 | Bake tofu fingers 20 to 25 minutes, or until light golden brown, turning once. If eating right away, bake 5 to 10 minutes more, or until deep golden brown.