So, apparently I have been in a snacking mood, lately.
I promise tomorrow you’ll have a normal “meal” post, but I just couldn’t resist posting another snack post. Warm weather and more time spent outside means that I want/need snacks that I can take on the go and simultaneously feel good about eating. That’s where these tofu fries come in.
Now, I wish I could say that I came up with the idea of tofu fries first but, I can’t. I actually got the idea from The White On Rice couple, but decided to do my own little spin! 
These are 100% oil free, marinated in a spicy peanut sauce then breaded with panko and baked to perfection! They take about 40 minutes total to whip up. But about 3/4 of that is down time you can use to do something else (I love it when that happens). And to really take these over the top, I served them up with a creamy sriracha sauce (which is OMG so good!) and some pan-roasted Brussels sprouts 🙂
- 1 package extra firm tofu
- 2 cups panko bread crumbs
- 1 cup peanut sauce (I used store bought)
- 1 cup Brussels sprouts
- Sriracha Sauce
- ½ cup mayo
- 2-3 tbs. sriracha
- 1 tsp. lemon juice
- Remove the tofu from the packaging and drain.
- Cut it in half along the longest side, then slice each remaining half into about 5-6 pieces.
- Gently place half of the tofu into a large gallon-sized ziploc bag and pour in half of the peanut sauce.
- Repeat with the remaining tofu and gently massage to coat evenly.
- Place in the fridge for about 15-20 minutes.
- Preheat the oven to 375.
- Add the panko to a large bowl and dredge each tofu fry, one at a time then place on a parchment-lined baking sheet.
- Bake for about 20 minutes, or until the panko is a nice golden brown.
- To make the sriracha cream sauce, simply combine all of the ingredients in a small bowl and whisk to combine.
