Fried Tofu Sticks with Wasabi Mustard Ranch Dip

Drain the liquid from the tofu pack.

Place the tofu on 2-3 layers paper towels. Cover with another 2-3 layers of paper towels. Put a cutting board or cookie sheet on top and weigh down with something heavy like canned vegetables or soda cans. I used liters of coconut water because that’s what I had available.

Let rest for at least 1 hour so all the excess liquid is squeezed out.

In the meantime, mix the allspice, soy sauce, maple syrup, ground ginger, ground garlic, pepper flakes, and black pepper until combined. Set aside.

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. Pat the excess marinade off.

Lay out 3 containers: one with flour, a second with the beaten eggs, and the third with breadcrumbs.

Lightly flour all sides of the tofu. Make sure you remove any excess flour. You only want a very thin layer of flour or the egg will not adhere. Next, dip in the beaten eggs and then in the breadcrumbs. (Tip: Use one hand for the egg mixture and the other for flouring/breading to avoid clumpy dough hands).

Set aside on drying rack until ready to fry.

Fill a pan 2/3 full of oil. Fry tofu sticks for 2-3 minutes until golden brown. I didn’t have to flip mine and they cook pretty fast.

Remove onto a paper towel-lined plate and then transfer to a drying rack. Let rest for 5 minutes before serving.

To make the dip, mix all ingredients for dip together until combined and serve with warm tofu sticks.