If you liked fish fingers then you’ll love these Fish Fingers! Crunchy Tofu Nugget Sticks, and they’re ten times crunchier- literally the sound is deafening on a video playback! Made just with just 4 ingredients and baked in the oven, they’re definitely a healthier option.
These fishless fingers are insanely crunchy and neutral in taste so they work well with any type of dipping sauce or side. They’re all about the texture and the crumb coating! Packed with protein, they’re definitely a delicious way of getting tofu in to your day!
You can check out my video tutorial on how to make these on Instagram (in the video tutorials story reel) just to hear that crunch – I kid you not, it’s loud!
Questions about Fishless Fingers
How to make Fishless Fingers? To make fishless fingers, you will need to cut firm tofu into fingers, dust with cornstarch then dip into a paste made with cornstarch and water and then finally into a bowl of breadcrumbs. Spray or brush with oil and bake them in the oven for 50 minutes, turning over halfway. They should be nicely crisp and golden.
How can I store leftovers? These can live in the fridge for around 3 days or in the freezer for up to 5 months. If you want to retain the crispy exterior, throw back into the oven for around 30 minutes.
Mine fishless fingers so crunchy. Why? This could be due to anything from the temperature of the oven, the length of time in the oven, the amount of oil added and the type of breadcrumbs or tofu used. Basically anything! I find adding a little less oil makes these more crispy and adding on some extra minutes. Also check that the tofu is firm tofu as a less firm one contains more water which can create a soggy bottom.
Can I replace firm tofu with silken tofu? Silken tofu and firm tofu differ in terms of texture. Silken tofu is much more soft and runny as it has a higher water content. It is best to use firm tofu in this recipe to keep the structure in tact. The silken tofu may also potentially give a soggy bottom.
Fishless Fingers Recipe
Makes 16 sticks
Ingredients for Fishless Fingers:
- 800g firm tofu
- 5 tbs cornstarch
- 100ml water
- 100g breadcrumbs
- Oil to cook
- Preheat oven to 200℃.
- Cut the tofu into 16 rectangles/strips.
- Make a paste with 3 tbsp cornstarch and the water.
- Coat a strip in the cornstarch and shake off any excess.
- Dip into the cornstarch paste.
- Finally coat in the breadcrumbs.
- Repeat for each stick.
- Brush or spray with rapeseed oil.
- Roast in the oven for 50 minutes, flipping over halfway.
Made this Recipe?
If you had a go at these Fishless Fingers, please feel free to give me a shout on Instagram at @foodflaneur – would love to see your pics!
If you love tofu…
You should definitely give these recipes a try:
Big Thanks to…
The Spruce Eats for my food inspo. You can find their recipe here: breaded fried tofu