Crispy Tofu ‘Fish Fingers’
These crispy tofu 'fish fingers' are packed with umami and ocean-inspired flavour, using miso, nori and sesame to create a deliciously savoury batter. Perfect for dunking into tartar sauce or stuffing into a nostalgic vegan fish finger sandwich.
Takes 35 minutes
Serves 4
Ingredients
For the batter
- 2 tbsp white miso
- 2 tbsp plain flour use gluten-free for GF option
- 1 tsp lemon juice
- 1 tsp sesame oil
- 1 tbsp flaked nori or 1 sheet nori finely shredded or blended
- ½ tsp garlic powder
- 15 –30ml 1–2 tbsp water, just enough to form a thick batter
For the breadcrumb coating
- 60 g 2.1 oz / 1 cup panko breadcrumbs
- 1 tbsp nori flakes optional
- Pinch of sea salt
- Pinch of black pepper
Other
- 1 x 400g 14 oz block firm tofu, pressed
Instructions
Prepare the tofu:
- Press 1 x 400g (14 oz) block of firm tofu for at least 15–20 minutes to remove excess moisture. Slice into 8–10 finger-sized pieces. Optionally, lightly dust each tofu finger with a small amount of flour to help the batter adhere more evenly.
Make the batter:
- In a medium bowl, whisk together 2 tbsp white miso, 2 tbsp plain flour, 1 tsp lemon juice, 1 tsp sesame oil, 1 tbsp shredded nori, and ½ tsp garlic powder. Gradually add 15–30ml (1–2 tbsp) water until the mixture forms a thick, smooth batter that clings to the tofu without dripping off.
Prepare the coating:
- In a shallow dish, mix 60g (2.1 oz / 1 cup) panko breadcrumbs with 1 tbsp nori flakes (optional), a pinch of sea salt, and a pinch of black pepper.
Coat the tofu:
- Set up a coating station with one bowl of batter and one dish of breadcrumbs. Using one hand for wet and the other for dry ingredients, dip each tofu piece into the batter, ensuring it is completely coated, press gently and turn to cover all sides evenly. Allow any excess to drip off, then press the tofu into the breadcrumb mixture, turning to coat all sides thoroughly and evenly.
Optional chill:
- For best results, place the coated tofu fingers on a plate or tray and refrigerate for 10–15 minutes to help set the coating before cooking.
Cook the tofu:
- To bake: Preheat the oven to 200°C (fan 180°C / 400°F). Place the tofu fingers on a wire rack over a lined baking tray for even crisping. Lightly brush or spray them with oil. Bake for 20–25 minutes, flipping halfway, until golden and crisp.
- To fry: Heat 1–2 tbsp oil in a non-stick pan over medium heat. Fry each tofu finger for 2–3 minutes per side until golden brown and crisp on all sides.
Serve:
- Serve hot with tartar sauce, in a sandwich, or with chips and peas for a nostalgic plant-based dinner.
