CRISPY GLUTEN-FREE TOFU FINGERS

 Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 2-3

This is a fantastic way to enjoy plant-based protein! These tofu "fingers" have a incredibly crispy exterior and are coated in a sweet, sticky, and slightly spicy glaze that you won't be able to resist. By using a gluten-free breading and a high-heat baking or air-frying method, you can skip the deep fryer and get that perfect crunch.

Ingredients

• 1 block (approx. 14 oz / 400g) extra-firm tofu

• 2 tablespoons olive oil, separated

• 1 teaspoon salt, divided

• 1/2 teaspoon black pepper, divided

• 1/2 teaspoon garlic powder

For the Crispy Coating:

• 1/2 cup gluten-free all-purpose flour

• 3/4 cup coarse gluten-free breadcrumbs (Panko-style works best for maximum crunch)

• 1 tablespoon sesame seeds, plus more for garnish

• 1 large egg, lightly beaten (for a vegan option, use a "flax egg" or 3 tablespoons of unsweetened plant-based milk mixed with 1 tablespoon of cornstarch)

For the Sticky Glaze:

• 3 tablespoons low-sodium gluten-free tamari (or soy sauce if gluten-free is not needed)

• 2 tablespoons honey or maple syrup

• 1 tablespoon rice vinegar

• 1 teaspoon toasted sesame oil

• 1-2 teaspoons chili garlic sauce or sriracha (depending on how much heat you like)

• 1/2 teaspoon finely grated fresh ginger

Instructions

1. Prepare the Tofu

• Drain the tofu block. Wrap it in a clean lint-free towel or several layers of paper towels. Place a heavy object (like a few cookbooks) on top and let it press for at least 15 minutes to remove excess moisture. This step is crucial for a truly crispy result.

• Once pressed, slice the tofu block lengthwise into 1/2-inch thick slabs, then cut those slabs into "fingers" or sticks that are about 1-inch wide.

2. Coat and Bake

• Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. If you have an air fryer, you can preheat it to the same temperature.

• Set up your breading station: Place the gluten-free flour in one shallow bowl. In a second shallow bowl, whisk the lightly beaten egg (or vegan alternative). In a third bowl, mix together the gluten-free breadcrumbs, sesame seeds, garlic powder, and half of the salt and pepper.

• Pat the tofu fingers dry one last time. Coat each piece first in the flour, shaking off the excess. Then, dip it into the egg wash, and finally, press it firmly into the breadcrumb mixture until it is completely and evenly coated.

• Arrange the coated tofu fingers on the prepared baking sheet in a single layer, ensuring they aren't touching. Drizzle or brush them with 1 tablespoon of olive oil.

• Bake for 15-20 minutes, or until the coating is golden brown and crispy, flipping the pieces halfway through the cook time. For an air fryer, cook for 10-12 minutes, shaking the basket halfway, until crispy and golden.

3. Make the Sticky Glaze

• While the tofu is baking, combine all the glaze ingredients (tamari, honey, rice vinegar, sesame oil, chili sauce, and ginger) in a small saucepan.

• Heat the mixture over medium-low heat, whisking until well combined and the honey has melted. Let it simmer for 2-3 minutes, stirring occasionally, until it thickens slightly into a glossy, sticky glaze. Turn off the heat.

4. Glaze and Serve

• Once the tofu fingers are perfectly crispy, transfer them to a large bowl. Pour the warm glaze over them.

• Gently toss the tofu fingers in the bowl with a spatula until every single one is coated in the sticky, sweet, and spicy glaze.

• Transfer to a serving platter (like the white bowls shown in the photos). Sprinkle with a final generous pinch of sesame seeds for extra crunch and visual appeal. Serve immediately and enjoy the perfect balance of flavors and textures!