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1
Drain the liquid from the tofu pack.
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2
Place the tofu on 2-3 layers paper towels.
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3
Cover with another 2-3 layers of paper towels.
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4
Put a cutting board or cookie sheet on top and weigh down with something heavy like canned vegetables or soda cans.
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5
I used liters of coconut water because thats what I had available.
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6
Let rest for at least 1 hour so all the excess liquid is squeezed out.
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7
In the meantime, mix the allspice, soy sauce, maple syrup, ground ginger, ground garlic, pepper flakes, and black pepper until combined.
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8
Set aside.
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9
When the liquid has been completely squeezed out of the tofu, cut into 1/2 inch strips and soak in marinade for 15-20 minutes.
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10
Pat the excess marinade off.
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11
Lay out 3 containers: one with flour, a second with the beaten eggs, and the third with breadcrumbs.
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12
Lightly flour all sides of the tofu.
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13
Make sure you remove any excess flour.
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14
You only want a very thin layer of flour or the egg will not adhere.
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15
Next, dip in the beaten eggs and then in the breadcrumbs.
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16
(Tip: Use one hand for the egg mixture and the other for flouring/breading to avoid clumpy dough hands).
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17
Set aside on drying rack until ready to fry.
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18
Fill a pan 2/3 full of oil.
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19
Fry tofu sticks for 2-3 minutes until golden brown.
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20
I didnt have to flip mine and they cook pretty fast.
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21
Remove onto a paper towel-lined plate and then transfer to a drying rack.
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22
Let rest for 5 minutes before serving.
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23
To make the dip, mix all ingredients for dip together until combined and serve with warm tofu sticks.
