1 (14 ounce) package extra firm tofu, pressed and drained
1/2 cup vegetable broth
1 teaspoon white miso paste
1 cup zucchini or yellow squash, chopped
1 cup white onion, chopped
1 teaspoon sea salt
1 tablespoon vegetarian fish sauce
1 1/2 cups vital wheat gluten Batter and breading:
1 cup all purpose flour
1/2 teaspoon salt
1 (15 ounce) can seltzer water (probably won't use it all)
1 cup bread crumbs (I use Panko)
1/2 cup nori, chopped, optional oil, as needed for frying
1. Prepare pressure cooker or steamer. For fish sticks, blend everything except wheat gluten until smooth. Add the mixture to the wheat gluten and mix until well combined (should form a soft dough).
2. Form into a loaf, and place in a large sheet of aluminum foil and wrap tightly. Cook in pressure cooker for 30-40 minutes, or steam for 45 minutes-1 hour until firm to the touch (springs back).
3. Let cool before slicing into fish stick sized chunks. Heat oil for frying. For batter, mix flour and salt until well combined. Slowly mix in the seltzer water until you get the consistency of tempura batter.
4. Mix the bread crumbs and nori (if using) in a shallow bowl. Dip tofu chunks into batter first, letting excess batter drip off, then quickly transfer to bread crumb mixture and coat all sides. Deep fry until golden.
Serve with vegan tartar sauce and lemon wedges. In a pinch, I mix together Vegenaise and a good hot dog relish.
Source of recipe: I wrote this recipe.