It’s not as gross as you may think. Tofu chicken fingers recipe.

Tofu (also known as Bean Curd) is made by coagulating soy milk, then pressing the curds into soft white blocks. Tofu on its own has very little flavor, so it can be used in a variety of dishes, both sweet and savory. Tofu is low in calories and high in protein. It is also a good source of iron and is cholesterol free.

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5 Responses to “All About Tofu Part 3 (tofu chicken fingers)”

  1. Brigitte

    26. Oct, 2010

    thank you so much for sharing this. I keep sending energy in the universe for you to be hosting a nice Vegan cooking show on the Food network. We need it. 🙂

    Reply to this comment
    • Claire Gosse

      27. Oct, 2010

      Thanks for the support. I am putting it out to the universe too:)

      Reply to this comment
  2. Jin

    26. Oct, 2010

    also you should smile more, you can notice when you’re thinking about what to say next

    Reply to this comment
  3. Brigitte

    04. Feb, 2011

    Claire I am trying to make the tofu chicken fingers and I cannot make the “breading” stick to the tofu. I don’t know what I am doing wrong. Can you help me please?
    We end up eating the tofu dipped in the sauce and the crisp coating on the side 🙂

    Reply to this comment
    • Claire Gosse

      04. Feb, 2011

      When I make them I don’t pat them dry and I put them straight from the marinade into the bag of breading. There’s usually enough liquid from the marinade that the breading somehow just seems to stick. It does sometimes come off a little when I cook them, so I’m very careful when I flip them.

      Another thing I sometimes do to get breading to stick to things, is I whisk egg replacer with water or even flour with water, so it’s a little gooey, and then dip whatever needs to be breaded in there and then in the breading.

      I hope that helps 🙂

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