Crispy Baked Vegan Fish Sticks with Tartare Sauce

This recipe is from superstar vegan chef Isa Chandra Moskowitz’s new cookbook I can cook vegan Takes a classic recipe and veganizes it for the ultimate nostalgic, delicious dish.

do you want:

For the fish sticks:
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 of salt
2 tablespoons olive oil
¼ cup chopped fresh flat-leaf parsley, for garnish

For the tartar sauce:
1 cup vegan mayonnaise
⅓ cup finely chopped dill pickles
¼ cup chopped yellow onion
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon lemon juice
1 teaspoon whole grain Dijon mustard
2 tablespoons drained and chopped capers
⅛ teaspoon black pepper

what do you do:

  1. Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
  2. Slice each block of tofu into 16 sticks. In a shallow baking dish, mix the tamari, lemon juice and nori powder. In a medium bowl, whisk together the flour and cornstarch. Add water and stir vigorously with a fork to make a thick, smooth batter.
  3. In a separate shallow baking dish, mix breadcrumbs and salt. Drizzle in the oil and use your fingertips to coat the breadcrumbs.
  4. One at a time, dredge the tofu sticks in the tamari mixture, then in the batter, letting excess drip off. Transfer to the breadcrumbs and gently press into the tofu to coat completely. Transfer the tofu to the prepared baking sheet and repeat with the remaining tofu sticks.
  5. Bake for 10 minutes. Flip and bake for another 8 minutes, until crisp and golden brown.
  6. For the tartar sauce, in a small bowl, whisk all the ingredients. Sprinkle the tofu sticks with additional nori powder and fresh parsley and serve with the sauce.

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