Tofish Fingers


Today is not only World Vegan Day it’s also Friday which, traditionally, is fish day, so the perfect day to make Tofish Fingers. This is another really simple recipe that tastes utterly delicious.


400g block of firm tofu
1 tablespoon mixed peppercorns
1 teaspoon pink peppercorns
2 teaspoons salt (I like to use coarse Himalayan pink salt, but it’s not essential.)
4 tablespoons cornflour
2 sheets of nori (optional)
Rapeseed oil (approx 6 tablespoons)


First of all press the tofu. Take it out of the packaging and wrap it in a clean tea towel. Put something reasonably heavy on top. (I use a couple of cartons of orange juice.) Leave it for at least half an hour.

Meanwhile either crush all the peppercorns and salt together with a mortar and pestle (or a bowl and the end of a rolling pin), or blitz them in a blender.

When the peppercorn and salt mix is crushed to your preferred texture, mix it with the cornflour.

Heat a couple of tablespoons of oil in a frying pan. You’ll probably need to fry them in two batches – if not, just use more oil.

Slice the tofu into 8 evenly sized fingers. At this stage, if you like the taste, you can add a piece of nori seaweed cut to size onto either the top or bottom of each tofu slice. Dip the nori into water to help it stick. Personally I’m not that keen on the taste of seaweed, so I don’t usually bother, but it does make them taste more ‘fishy’. Dip each tofu slice into a bowl of clean water then press into the cornflour/salt and pepper mix.

Fry over a low heat for 4-5 minutes, then turn them over, adding more oil if necessary. Fry for a further few minutes until golden and crunchy on both sides.

My favourite way to serve these is with sweet potato chips and peas.

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