Tofu is dredged in almond flour, dipped in egg then rolled in crushed rice cereal and fried for crispy, crunchy tofu fingers. When choosing the tofu, look for organic “extra firm” or “firm” tofu.
Serve tofu fingers alongside ketchup, barbeque sauce, creamy salad dressing or sweet Asian chili sauce.
In this recipe, we use almond flour, which is finely ground almonds. You could substitute this for all-purpose flour, however, the recipe would no longer be considered gluten free.
1. Cut tofu into 1-inch x 1-inch x 3-inch fingers. Arrange in one layer onto a few paper towels or a clean dish towel. Then, cover with more paper towels or another clean dish towel. Place a plate on top in order to weigh down the tofu, releasing some of it’s liquid. Leave alone for 15 minutes.
2. Set up a breading station: Mix almond flour, garlic powder, salt and pepper in a small bowl. Add beaten egg to another small bowl and the crushed rice cereal to a third small bowl.
3. To coat tofu fingers, lightly coat in seasoned almond flour, dip in egg then roll in crushed cereal, turning to coat all sides. Repeat this for all tofu fingers.
4. Heat oil in large frying pan over medium high heat. Add tofu, 4-5 fingers at a time and cook 30 seconds to 1 minute on each side until golden brown. Transfer to a plate lined with a paper towel or a clean dish cloth. Serve with your favorite dipping sauce.