How can you get your kids (and adults) to love tofu and keep asking for more? Simply serve these little crispy nuggets of love and they will be saying “yes please” in no time!
These tofu sticks are great on their own with a simple salad or serve as a snack with a tomato base dipping sauce such as a marinara, salsa or sweet and spicy dipping sauce.
Cut the tofu into thin strips and mix the remaining ingredients together. Toss the tofu gently in the marinade and keep in the fridge overnight or a few hours. The longest it marinates the more flavor you will get out of your tofu.
Once you are ready to fry these babies up, pour enough canola oil to cover the bottom of a frying pan and slowly bring the temperature up over medium heat. Mix the salt with the couscous and lightly toss your tofu sticks in the cornstarch removing excess and set aside. Once they are all coated, place in couscous to gently toss. The marinade should leak through the cornstarch just enough to make it sticky but if ever it isn’t just drag them through the marinade a little before tossing in the couscous. Check the oil by placing a little pinch of couscous in it, if it bubbles up then it’s ready. If it spatters, your heat it too high so lower it before continuing. Gently place your sticks in the oil and turn once they are golden brown. It should take about 5 to 7 minutes per side. Take out and place on a paper towel to remove excess oil. Serve as you wish, if you can get them to the table before they are gone.
You could also make cubes out of the tofu and use them as croutons on a nice Caesar salad.
- 1 package of very firm tofu
- 4 tbsp of olive oil
- 2 tbsp of rice wine vinegar
- 1 tbsp of sumac
- 1 tbsp of za’atar
- 1 clove of garlic mashed
- 1 inch piece of ginger in big chunks
- 1/4 cup of cornstarch
- 1/4 cup of couscous (I had whole wheat Moroccan style couscous which is very small, if ever you have a coarser grain, just run it through your spice grinder or food processor to grind it a little)
- 1/2 tsp of salt
- Canola oil for frying