your & ours

its’not fish fingers

serves 2

prep time 25 mins

cook time 30 mins

start cooking


you will need

  • tofu fingers
  • 280g firm tofu block
  • 1 cup soy sauce
  • 100g plain flour
  • 200ml unsweetened soy milk
  • 1 pack itsu sea salt crispy seaweed thins
  • 150g panko breadcrumbs
  • crushed peas with mint
  • 2 large cups frozen peas
  • 1 small handful mint leaves
  • 1 lemon
  • olive oil
  • salt
  • pepper
  • sweet potato chips
  • 3 sweet potatoes
  • olive oil
  • salt

let's get cooking

  1. step 1

    For the sweet potato chips

  2. step 2

    Peel and chop the sweet potatoes into chips.

  3. step 3

    Place the chips on the roasting tray and drizzle with olive oil and a large pinch of salt then mix them all up.

  4. step 4

    Bake at 180 degrees for 20-30 mins until crisp and golden.

  5. step 5

    Meanwhile make your tofu fingers:

  6. step 6

    Cut the tofu into fingers and place them in a large shallow bowl, then cover with soy sauce and marinade for at least 15mins.

  7. step 7

    Meanwhile make the batter by whisking the flour and soy milk in a large shallow bowl, then pour a thick layer of panko breadcrumbs onto another plate or bowl.

  8. step 8

    Once marinaded, wrap each tofu finger in seaweed. You might have to trim the seaweed, so it doesn’t go over the edge.

  9. step 9

    Take each seaweed wrapped tofu finger and smother it in the batter then carefully roll it in the panko and set aside.

  10. step 10

    Fry the panko crusted fingers in a large frying pan with a bit of oil until golden and crispy on all sides.

  11. step 11

    while the tofu fingers are frying make your crushed peas with mint:

  12. step 12

    Bring a saucepan of water to the boil then add 2 large cups of frozen peas.

  13. step 13

    While the peas heat up, finely chop a small handful of mint leaves.

  14. step 14

    Once the peas have been boiling for a couple of mins, drain then and add them to a bowl with a glug of olive oil, a pinch of salt and some pepper.

  15. step 15

    Then use a fork to crush in the mint bit by bit to taste.

  16. step 16

    Finally add a squeeze of lemon and a couple of grates of the zest, season to taste.

  17. step 17

    plate everything up and enjoy!