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If using firm tofu, wrap block in a soft, clean dish towel, and press between two heavy cutting boards 30 minutes to squeeze out excess moisture (unnecessary if using extra-firm tofu). Cut each tofu block into 16 fingers. Preheat oven to 350F. Coat two baking sheets with cooking spray. Place cornstarch and flaxseed meal (if using) in shallow bowl, and gradually stir in soymilk. Set aside. Combine panko and all remaining ingredients in second shallow bowl. Dip tofu fingers first in soymilk mixture, then in panko mixture, coating all sides. Place on prepared baking sheets. Bake tofu fingers 20 to 25 minutes, or until light golden brown, turning once. If eating right away, bake 5 to 10 minutes more, or until deep golden brown.
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Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
Adjustable stand — hold cookbook or tablet at eye level while cooking