Crispy Tofu Tenders


We love to use leftover stale bread to create our homemade breadcrumbs, which helps to reduce any potential food waste and also gives these tenders an extra crunch. We then serve our tenders with a really simple sweet chilli dipping sauce.


- Chicken seasoning is a common spice mix which you’ll be able to find in most large supermarkets. However you can use other spice mixes, such as Cajun or BBQ. If you don’t have any leftover bread to use up, you can simply use about 100g of panko breadcrumbs instead.

- Frying the tenders adds a lot of flavour, however you can bake them instead if you prefer. We recommend spraying the tenders with oil, then baking in a preheated oven for 25-30 minutes at 180°C fan or until golden brown all over, turning halfway.


Makes 8 tenders

400g block of firm tofu, drained
120g stale bread
1.5 tbsp chicken seasoning mix
salt + pepper
90g plain flour
vegetable oil, for frying

For the dipping sauce:
3 tbsp soy sauce
4 tbsp sweet chilli sauce
4 tbsp maple syrup


- Fold a clean tea towel and place it on top of a large plate. Place the tofu on top, then carefully balance a heavy object on top of the tofu (for example, we use a heavy frying pan). Leave the tofu for at least 20 minutes to press out any excess water so the tofu is as firm as possible.

- Meanwhile, preheat the oven to 140°C fan. Slice the stale bread into smaller pieces, then add them to a food processor or blender. Process the bread into small breadcrumbs, then transfer to a baking tray lined with baking paper. Bake the breadcrumbs in the oven for 10-14 minutes or until they turn golden and crispy, stirring halfway.

- When the breadcrumbs are ready, add them to a large plate along with the chicken seasoning mix and a big pinch of salt, then mix.

- In a bowl, combine the plain flour with 120ml of water to create a thick batter. If the batter seems too thick, add an extra splash of water.

- Slice the tofu into 8 rectangular ‘tenders’, then season each tender with salt and pepper. One-by-one, dip each tender into the batter, followed by the breadcrumbs. Make sure each tender is fully coated in the batter and shake off any excess before coating them all over in the breadcrumbs, then leave them to one side.

- Add a generous splash of oil to a frying pan on a medium heat. Wait until the oil is hot - you’ll know it’s ready when you drop a breadcrumb in the oil and it immediately starts sizzling. Then cook the tenders in batches for 1-2 minutes on each side or until the breadcrumbs turn golden brown. Place the tenders on top of kitchen paper to soak up any excess oil and sprinkle over a small pinch of salt.

- Finally, add the soy sauce, sweet chilli sauce and maple syrup to a saucepan on a medium heat. Cook the sauce for 3-5 minutes or until it begins to thicken, stirring occasionally. Then pour the dipping sauce into a bowl and serve with the crunchy tenders.

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