Isa Chandra Moskowitz’s Crispy Baked Vegan Fish Sticks With Tartar Sauce
Juicy, lemony tofu with a crunchy coating, dipped in tartar sauce—who needs to destroy our oceans for fish? Not us humans.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Baking dish
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 2 (14-ounce) packages
- extra-firm tofu
- , drained and pressed
- 2 tablespoons tamari
- 1 tablespoon lemon juice
- 1 tablespoon nori powder, plus extra for garnish
- ½ cup plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 cup cold water
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 2 tablespoons olive oil
- ¼ cup chopped fresh flat-leaf parsley, for garnish
- 1 cup
- vegan mayonnaise
- ⅓ cup finely chopped dill pickles
- ¼ cup minced yellow onion
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon whole-grain Dijon mustard
- 2 tablespoons drained and chopped capers
- ⅛ teaspoon black pepper
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