om living
Ingredients
For the fish fingers:- 1x 225g package smoked, ready-pressed
tofu, drained - ½ cup plain flour
- ⅔ cup water
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- Black pepper, to taste
- 1 sheet sushi nori
- Vegetable oil, for shallow frying (optional)
- 100g panko breadcrumbs
For the tartare sauce:- ½ cup light, mild olive oil
- ¼ cup unsweetened soy milk
- ½ tsp sea salt
- 1 heaped tsp Dijon mustard
- 2 tbsp capers, drained and chopped
- 2 tbsp gherkins, finely chopped
- 1 tbsp fresh dill, chopped
- ½ lemon, juice and zest
- 1 tsp white wine vinegar
- ½ tsp sugar
To make the sandwiches:- 8 thick slices of fresh bread
- A few handfuls watercress, washed
- Dairy-free butter (optional)
- Lemon wedges
Serves 4Method
1. Pat the tofu dry with kitchen paper and cut into 12 equal fingers.
2. With a sharp knife, cut 12 strips of nori to match the size of the tofu
fingers.
3. In a small bowl, mix together the flour, water, garlic and onion powder
with some seasoning until you have a smooth batter. Place the
breadcrumbs in a separate bowl.
4. Take a piece of tofu and press a strip of nori onto one side. Coat in
the batter, allowing the excess to run off, and then cover with the
breadcrumbs, coating as evenly as possible.
5. Heat 1 cm of oil in a heavy based frying pan until very hot. Add the
tofu and fry until golden and crispy on all sides. Remove and drain on
kitchen paper and keep warm.
6. To make the tartare, place the oil, milk, salt, mustard and lemon juice
in a large, clean jar. Using an immersion blender, pulse until combined
and very thick. Stir through the rest of the ingredients and set aside.
This will keep, covered, in the fridge for 5 days.
7. To serve, assemble the sandwiches with the bread, some tartare
sauce, a good handful of watercress and 3 of the tofu fingers. Add a
good squeeze of lemon and some black pepper and top with another
slice of bread.Posh Fish Finger Sandwich
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