Are you craving a crispy, golden seafood experience without the fish? Get ready to be amazed by these incredible Crunchy Tofu Fish Fillets that will make you forget you're eating plant-based! This revolutionary recipe transforms humble tofu into a mind-blowing, protein-rich dish that looks, feels, and tastes just like a classic fish fillet - but with a healthy, sustainable twist that will leave your taste buds dancing and your body thanking you!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 block firm tofu
- 1 cup breadcrumbs
- 1/2 cup chickpea flour
- 1 tablespoon nori flakes
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
Instructions
- Press the tofu block for 15-20 minutes to remove excess moisture. Use a tofu press or place between paper towels with a heavy weight on top.
- Cut the pressed tofu into 4 even rectangular "fillet" shapes, approximately 1/2 inch thick.
- In a shallow mixing bowl, combine breadcrumbs, chickpea flour, nori flakes, garlic powder, paprika, salt, and pepper. Mix thoroughly to create a uniform coating mixture.
- Prepare a separate shallow dish with additional chickpea flour for initial coating.
- Pat each tofu fillet dry with paper towels to ensure the coating adheres well.
- Dredge each tofu fillet first in the plain chickpea flour, shaking off excess.
- Next, dip the floured tofu into the seasoned breadcrumb mixture, pressing gently to ensure complete and even coating.
- Heat a large skillet with enough oil to cover the bottom, bringing to medium-high heat around 375°F.
- Carefully place the coated tofu fillets into the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy.
- Remove fillets and place on a wire rack or paper towels to drain excess oil.
- Let rest for 2-3 minutes before serving to allow coating to set and cool slightly.
- Serve hot with a side of lemon wedges, tartar sauce, or your preferred dipping sauce.
Tips
- Moisture is the Enemy: Pressing tofu thoroughly is crucial for achieving that perfect crispy exterior. Use a tofu press or stack heavy books on paper towel-wrapped tofu for maximum moisture removal.
- Temperature Matters: Ensure your oil is at the right temperature (around 375°F) for the crispiest results. Use a cooking thermometer if possible.
- Don't Overcrowd the Pan: Fry fillets in batches to maintain oil temperature and ensure even browning.
- Experiment with Seasoning: Feel free to customize your breadcrumb mixture with additional herbs like dried dill or Old Bay seasoning for extra flavor.
- Make Ahead Friendly: You can prepare the coated tofu fillets in advance and refrigerate for up to 2 hours before frying, making meal prep a breeze.
- Serving Suggestions: Pair with a fresh, zesty slaw or a light salad to complement the crispy texture of the fillets.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 18g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
