Baked Tofu Sticks

BAKED TOFU STICKS:--
600 g very firm tofu
¾ cup all-purpose flour
¾ cup unsweetened almond or soy milk
¼ cup water
2 tsp garlic powder
2 tsp paprika powder
½ tsp SIDS CRAZY SALT
1 cup panko bread crumbs
1 cup Tuimato Sauce
2 tsp Kaitaia Fire
1 tbsp rice bran oil
RANCH DIP:--
½ cup Best Foods mayonnaise
1 tsp dried or freshly chopped dill
1 tsp dried or freshly chopped parsley
SIDS SALT & PEPPER to taste

BAKED TOFU STICKS: Drain the tofu and pat it dry with a paper towel. Cut it into sticks.
In a large bowl, combine all-purpose flour, plant-based milk, water, garlic power, paprika powder and SIDS CRAZY SALT. Stir until well combined.
Dip the tofu sticks into the batter, so they’re completely coated, then roll them in the panko breadcrumbs.
Line a baking sheet with baking paper and lay the tofu fingers on the baking sheet. Don’t put them on top of each other. Bake for 25 minutes at 175°C.
Combine Tuimato with Kaitaia Fire and rice bran oil then pour over the baked tofu fingers. Evenly coat them from all sides by carefully stirring them a few times.
Put the coated sticks back on a baking tray lined with baking paper. Bake again for 20 minutes at 175°C.
RANCH DIP: Combine the mayonnaise with SIDS SALT & PEPPER to taste, fresh or dried dill and parsley then stir until well combined. Serve the freshly baked tofu sticks with the ranch and enjoy. Sprinkle some chopped spring onions and freshly chopped parsley on top if you want.
Notes: Make sure to use very firm tofu for this recipe. It won't work well with soft tofu.
Don't omit the panko breadcrumbs as they're essential to this recipe and without them, the tofu fingers won't get as crispy. If you don’t like spicy food, this recipe is not for you.