Crispy Breaded Tofu Stix w Marinara

tofu stix


I have made these many times over the years in various shapes and techniques and this is the best.  Keeping the sauce separate for dunking ensures crispiness, putting fresh minced garlic and grated parmesan in the bread crumbs gives the flavor and zest to the otherwise mild tofu.  I make a simple yet satisfying marinara for dipping and the rest is history.



>tofu stix

1 pkg xtra firm tofu

2 eggs

1/4 cup milk

1 – 2 cups flour (for dredging)

1 – 2 cups Italian seasoned bread crumbs

2 garlic cloves minced

2 tblsp grated parmesan cheese

salt and pepper

olive oil or canola oil for frying (about 1/2 cup)


> Drain the block of tofu and press the excess water out with paper towels

> Beat the eggs with milk adding salt and pepper to taste

> Combine bread crumbs, minced garlic and parmesan cheese in shallow dish or large plate

>Depending on the size and shape of your tofu block, cut the stix 1/2 inch thick and 1 – 2 inches wide.  you want them thin but not so thin that you have a hard time handling and cooking them without breaking

> Heat oil in large skillet

>Dredge the tofu stix in flour covering both sides

> Dip them into egg mixture evenly

> Lay stix in bread crumbs covering thoroughly

> Fry them in oil being careful not to overload the skillet. 2 or 3 at a time is good.  Fry until golden brown and crispy.

> Drain on paper towel.

> Serve with marinara sauce


sweet white onion

3 garlic cloves

3 tblsp olive oil

1 can crushed tomato

1 tsp brown sugar

2 tsp oregano

salt and pepper


chop, mince or thinly slice onion ( your preference)

chop or mince garlic

saute in olive oil

add the rest of ingredients and simmer for half and hour.  EZ schmeazy.




About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
This entry was posted in Protein and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s