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Crispy tofu sticks turn an often overlooked plant protein into an addictive treat. The magic happens with a light golden coating that perfectly contrasts with the soft inside, all enhanced by a honey-mustard sauce that balances sweetness and tanginess just right.
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Key Ingredients
- Firm tofu: Go for the densest block you can find for the best texture after cooking.
- Cornstarch: The secret weapon that makes that unbeatable light, crispy shell.
- Dry spices: Garlic and onion powder add deep flavor right from the coating stage.
- Dijon mustard: Its smooth texture and bold taste make the perfect sauce foundation.
- Natural honey: Its complex sweetness cuts through the mustard's sharpness with gentle sweetness.
Step-by-Step Guide
- Getting your tofu ready:
- First, squeeze your tofu block between paper towels or a clean cloth. Put something heavy like a cast iron pan or some books on top for at least 15 minutes. This key step gets rid of extra water so the tofu soaks up more flavor and crisps up better when cooked.
- Making the coating:
- In a wide bowl, mix cornstarch with garlic powder, onion powder, a good pinch of salt and fresh ground pepper. This dry mix will form a thin protective layer around the tofu that'll get perfectly crispy during cooking while keeping moisture locked inside.
- Cutting and coating:
- Cut your tofu block into even sticks about 1.5 cm thick. Roll each piece in the cornstarch mixture, making sure to cover all sides evenly. Tap gently to remove extra coating that might burn during cooking.
- Cooking it just right:
- Heat oil in a wide pan over medium-high heat until it shimmers slightly. Carefully place the sticks without crowding them, leaving enough space between each for even cooking. Brown each side for about 3-4 minutes until you see a golden color and visibly crispy texture.
- Whipping up the sauce:
- While the tofu cooks, make your sauce by vigorously whisking Dijon mustard with honey, apple cider vinegar, paprika and a tiny pinch of cayenne if you want a bit of heat. The mixture should be completely smooth with a creamy texture that nicely coats the back of a spoon.
Honey's the real star of this sauce, if you ask me. In my family, we use locally harvested acacia honey that adds a flowery sweetness that works so well with mustard. My grandma used it in her marinades, and I've carried on the tradition with this modern take.
Well-pressed then fried tofu has an amazing texture. It's nothing like the bland stuff people imagine. This transformation even won over my husband, who didn't want to touch "tofu" before.
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What To Serve With It
These golden sticks go wonderfully with a crunchy red cabbage and shredded carrot salad dressed with a tangy vinaigrette. The contrast in textures and the freshness of the veggies perfectly complement the comfort-food feel of the crispy tofu.
For a heartier meal, serve them with fragrant jasmine rice and some sautéed green veggies like broccoli or green beans. The honey-mustard sauce also tastes great with rice, creating a tasty harmony on your plate.
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Storage Tips
These sticks keep well in an airtight container in the fridge for about three days. To bring back their crispiness, don't use the microwave as it'll make them soggy. Instead, reheat them in a dry pan over medium heat or better yet, in a preheated oven at 180°C for 5-7 minutes.
The sauce can be stored separately in the fridge for up to a week and might even taste better after a day or two when the ingredients have had time to mingle. Let it come to room temperature before serving for the best creaminess.
Pro Tips
Freeze your tofu briefly then thaw it before using for an even more porous texture that'll soak up flavors better.
A cast iron pan works best if you have one, as it keeps a steady temperature that's perfect for frying.
Add a tiny bit of baking soda to your cornstarch mix for an even crunchier result.
Frequently Asked Questions
- → How do you press tofu properly?
- Wrap the tofu block in a clean cloth or paper towels, then place something heavy on top (like a saucepan or books) for at least 10 minutes, or 30 minutes for the best texture.
- → Can you make these sticks ahead of time?
- Yes! Make them in advance and reheat in the oven at 180°C for 10 minutes to restore crunch. The sauce keeps in the fridge for up to 5 days.
- → How can I make this vegan?
- Simply swap the honey in the sauce for maple syrup, and you've got a 100% vegan version.
- → What type of tofu works best?
- Always go for firm or extra-firm tofu, as silken tofu is too soft and would break apart.
- → What pairs well with these tofu sticks?
- They’re great with a green salad, roasted veggies, or sweet potato fries for a complete meal.